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
Scale
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
