Carolina BBQ Red Slaw Recipe
If you’re looking to wake up your plate with something tangy, crunchy, and just a little bit spicy, Carolina BBQ Red Slaw is about to become your next obsession. Unlike classic creamy coleslaws, this Southern staple swaps out the mayo for a zesty tomato-vinegar dressing tinted with ketchup and kicked up with hot sauce. The bright pinkish-red hue is as eye-catching as the lively, fresh flavors. Serve it on barbecue sandwiches or dollop alongside grilled favorites—Carolina BBQ Red Slaw is a crowd-pleaser that never fails to surprise and delight!
Ingredients You’ll Need
What makes Carolina BBQ Red Slaw truly memorable is how a handful of simple ingredients can transform a bowl of cabbage into the highlight of any cookout. Each ingredient here has its own role, whether it’s adding sharpness, sweetness, or that signature color, and together they strike just the right balance.
- Green cabbage (6 cups, finely shredded): This forms the crunchy, refreshing base—make sure to shred it as thinly as possible for the best texture.
- Ketchup (1/2 cup): Gives the slaw its distinctive red color and a sweet-tangy undertone that makes it unique.
- Apple cider vinegar (1/4 cup): Delivers a bright acidic punch that keeps things lively and light.
- White sugar (2 tablespoons): Adds just the right amount of sweetness to counter the acidity and heat.
- Hot sauce (1 tablespoon, like Texas Pete): This is your ticket to a subtle heat—add more if you like it fiery!
- Salt (1 teaspoon): Enhances all the other flavors and brings balance to the dressing.
- Black pepper (1/2 teaspoon): Gives the slaw an extra savory layer and a little bite.
- Celery seed (1/4 teaspoon, optional): Offers a hint of earthy, aromatic complexity if you want to go the extra mile.
- Water (1/4 cup): Helps give the dressing the right consistency and makes it easier to coat all that lovely cabbage.
How to Make Carolina BBQ Red Slaw
Step 1: Make the Zesty Dressing
Start by grabbing a small bowl and whisking together the ketchup, apple cider vinegar, sugar, hot sauce, salt, black pepper, celery seed (if you’re using it), and water. The idea here is to create a smooth, well-blended dressing that’s both sweet and zingy. You’ll notice the color turns a vibrant red—exactly what you want for that authentic Carolina BBQ Red Slaw!
Step 2: Toss the Cabbage
After shredding your cabbage as finely as possible (a food processor or mandoline works wonders!), transfer it to a large mixing bowl. Pour the freshly mixed dressing right over the cabbage, and brace yourself for that wave of mouthwatering aroma. Toss everything thoroughly until every strand glistens with that beautiful red sauce.
Step 3: Chill to Perfection
This is where the flavors work their magic. Cover your bowl and let the slaw marinate in the fridge for at least an hour. Not only does this allow the cabbage to soak up the sweet-tangy-spicy dressing, but it also softens the texture just enough while keeping things crisp. Give it a quick stir before serving to make sure the flavor is distributed evenly.
How to Serve Carolina BBQ Red Slaw
Garnishes
While Carolina BBQ Red Slaw is already a knockout with its signature color, you can level up its presentation even more. Try showering the top with freshly cracked black pepper, a sprinkle of extra celery seed, or a handful of thin-sliced green onions for a pop of color and added freshness.
Side Dishes
This slaw shines brightest alongside smoky pulled pork sandwiches, Carolina-style barbecue chicken, or grilled sausages. If you’re planning a classic Southern feast, pair it with hush puppies, baked beans, or buttery cornbread for a meal that will have everyone coming back for seconds.
Creative Ways to Present
Don’t be afraid to get creative with your Carolina BBQ Red Slaw! Pile it high on sliders, spoon it into fish or shrimp tacos for a tangy twist, or use it as a crunchy topping for burgers and hot dogs. It even makes a great layer in a Mason jar picnic salad—just be sure to keep it chilled until serving time.
Make Ahead and Storage
Storing Leftovers
Once you’ve made a batch of Carolina BBQ Red Slaw, store any leftovers in an airtight container in the refrigerator. It keeps beautifully for up to two days, and the flavors actually deepen the longer it sits. Just give it a quick stir before serving again!
Freezing
Freezing isn’t recommended for Carolina BBQ Red Slaw, as the cabbage tends to lose its crispness and can turn a bit watery after thawing. For guaranteed crunch and freshness, make only what you’ll eat within a couple of days.
Reheating
No need to reheat—Carolina BBQ Red Slaw is meant to be served chilled or at room temperature! If it’s gotten a bit too cold in the fridge, just let it sit out for a few minutes prior to serving to take the chill off and intensify the flavors.
FAQs
Can I use red cabbage instead of green?
You can substitute red cabbage, but keep in mind that it will change the appearance and might create a deeper purple color when combined with the red dressing. The flavor will still be delicious, just a touch earthier and slightly less sweet.
Is Carolina BBQ Red Slaw vegan and gluten-free?
Yes! This recipe is naturally both vegan and gluten-free, making it perfect for potlucks where dietary preferences are a consideration. Just double-check your hot sauce and ketchup to be certain, but most brands are safe.
How spicy is the finished slaw?
The heat level is just enough to tickle your taste buds, but you’re in control. Want it spicier? Add another dash of your favorite hot sauce or a pinch of crushed red pepper to the dressing before tossing it with the cabbage.
Should I make Carolina BBQ Red Slaw in advance?
Absolutely! In fact, making it at least an hour ahead allows the flavors to meld and intensify. The slaw can be made up to two days in advance, making it a perfect prep-ahead option for busy days or big gatherings.
What’s the difference between Carolina BBQ Red Slaw and classic coleslaw?
The biggest difference is all about the dressing: Carolina BBQ Red Slaw skips the mayo and uses a zesty tomato-vinegar base instead, resulting in a bold, tangy, slightly spicy profile and a signature red color that stands out in any spread.
Final Thoughts
You haven’t truly experienced Southern barbecue until you’ve tasted Carolina BBQ Red Slaw. Its crunchy, vibrant, tangy bite is the perfect foil for smoky, savory meats, but honestly, it’s just as fabulous straight from the bowl. Trust me—add this to your next menu, and watch it steal the show!
Print
Carolina BBQ Red Slaw Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A tangy and flavorful Carolina BBQ red slaw recipe that pairs perfectly with pulled pork sandwiches or Carolina-style BBQ. This vinegar-based slaw is easy to make and offers a refreshing twist on traditional coleslaw.
Ingredients
Cabbage:
- 6 cups green cabbage (finely shredded)
Dressing:
- 1/2 cup ketchup
- 1/4 cup apple cider vinegar
- 2 tablespoons white sugar
- 1 tablespoon hot sauce (like Texas Pete)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon celery seed (optional)
- 1/4 cup water
Instructions
- Prepare Dressing: In a small bowl, whisk together ketchup, apple cider vinegar, sugar, hot sauce, salt, pepper, celery seed, and water until well combined.
- Combine Ingredients: Place shredded cabbage in a large mixing bowl. Pour the dressing over the cabbage, toss thoroughly to coat.
- Chill and Serve: Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Stir again before serving chilled or at room temperature.
Notes
- This vinegar-based slaw is traditionally served with pulled pork sandwiches or Carolina-style BBQ.
- Can be made up to 2 days in advance.
- For a spicier kick, add more hot sauce or a pinch of crushed red pepper.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Southern
Nutrition
- Serving Size: 1/2 cup
- Calories: 45
- Sugar: 5 g
- Sodium: 310 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
