Before moving to the East coast, I had never encountered the word “hoagie”. Sando, submarine, or hero… sure, but never hoagie. According to the sandwich encyclopedia (i.e Urban Dictionary), the word hoagie originates from Hog Island, an island intersecting the Delaware and Schuylkyl Rivers. The Italian and Irish immigrants who lived on the island were referred to as Hog Islanders or Hogans, to which the word hoggie/hoagie evolved.
Today I bring you a carrot & onion hoagie slaw. Unlike traditional coleslaw, this recipe contains no cabbage or mayonnaise, but instead uses a white wine vinegar base and a myriad of dried spices. This recipe was adapted from Put a Lid on It, and aside from the veggie prep., it was really simple and really quick. I hope you enjoy…
- 4 cups carrots (peeled, julienned)
- 2 cups onions (julienned)
- 3 garlic cloves (thinly sliced)
- 1 Tbsp dry oregano
- 1 Tbsp dry basil
- 1 Tbsp pickling/sea salt
- 1/2 tsp red pepper flakes
- 1 tsp ground black pepper
- 20 ounces white wine vinegar
- Combine carrots, onions, garlic, salt, and spices in a bowl.
- Meanwhile, in a medium-sized, non-reactive pot, bring vinegar to a boil.
- Pack slaw mix into prepared pint jars.
- Pour hot vinegar overtop veggies, leaving about 1/2 inch jar headspace.
- Wipe rims, apply lids and rings. Process in a water-bath canner for 10 minutes.
- Remove from heat, let cool for 24 hours on a folded towel.
- Give jars at least 3 weeks before opening. Enjoy!