Embark on a culinary journey with our Carolina Red Slaw recipes, an homage to the bold and tangy flavors of the Carolinas. This unique slaw variation features finely shredded red cabbage, creating a vibrant and eye-catching dish. The distinctive element lies in the zesty dressing, typically crafted with a combination of vinegar, ketchup, and a touch of sweetness, resulting in a perfect balance of flavors. The Carolina Red Slaw is a staple in Southern barbecue culture, often served as a side to complement smoky meats and savory dishes.
These recipes offer a delightful twist to the traditional coleslaw experience, infusing it with the regional charm of the Carolinas. Whether you prefer it as a topping for pulled pork sandwiches or as a side dish at a summer cookout, Carolina Red Slaw adds a burst of flavor and color to your table. Dive into the simplicity of these recipes, allowing you to recreate the authentic taste of this Southern classic in the comfort of your own kitchen. Follow our easy steps and savor the bold, tangy goodness of Carolina Red Slaw at your next barbecue or family gathering.
Carolina Red Slaw Recipe | S2Recipes
Details Carolina Red Slaw Recipes
Prep Time: 20 mins
Cook Time: 0 mins
Refrigerate Time: 6 hrs
Stand Time: 40 mins
Total Time: 7 hrs
Servings: 8
Ingredients For Carolina Red Slaw Recipes
2 pounds finely chopped green cabbage
2 teaspoons kosher salt
3/4 cup ketchup
1/2 cup finely diced red bell peppers
1/4 cup apple cider vinegar
3 tablespoons white sugar
1 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 tablespoon sambal chili sauce, or to taste
1 tablespoon Sriracha hot sauce, or to taste
2 tablespoons sliced green onions, or as needed (optional)
Instructions: Carolina Red Slaw Recipes
Step 1: Add finely chopped cabbage to a large bowl and sprinkle over the salt. Mix well and let sit for 30 minutes. If using fine salt, use half the amount.
Step 2: Transfer cabbage to a strainer, and set aside to drain for 10 minutes.
Step 3: Add ketchup, red bell pepper, cider vinegar, sugar, smoked paprika, black pepper, cayenne pepper, sambal chili sauce, and sriracha to a bowl; stir until dressing is well combined.
Step 4: Use a spatula or your hand to press down on cabbage in the strainer; this will press out excess water. Discard the liquid (it is fine if cabbage is still slightly damp). Add cabbage to the bowl of dressing; mix well.
Step 5: Cover slaw and refrigerate for 6 to 24 hours (preferably at least overnight), tossing occasionally. Taste before serving, and adjust salt and pepper, or add more hot sauce if needed. Sprinkle with sliced green onions.You can chop the cabbage by pulsing on and off with a food processor, but it will tear the cabbage. Chopping by hand with a good sharp knife will give the best result. You can substitute roasted red peppers for the red bell pepper, or use any hot sauce combination you prefer in the dressing.
Really good slaw and as noted crunchy !Definitely will make this again. Used as a side dish for Santa Maria tri-tip.Thanks Chef John
I used pre-mixed coleslaw. Probably shouldn't have salted it first, it was a little too salty for my taste, but it was a big hit with everyone! Just the perfect amount of sweet and heat!!I'm unable to add a photo :(.
Absolutely amazing recipe! I'm one of those lazy so & sos who always pulsed my cabbage in the food processor, but, thanks to you, Chef John, I am REFORMED!Now I will always meticulously hand-cut, salt, and drain my cabbage. What a difference! Thanks for helping me to see the light.I've always made my slaw the way mom did (with homemade thousand island dressing, so no ketchup snobs here), or sometimes with a spicy Memphis style dressing, but this is really some next level flavor.Excellent on "slaw dogs", and, my new favorite; piled onto a breaded chicken patty with a slice of melted cheese on a toasted bun (might have overtaken chopped Korean kimchi as my favorite topping, at least for summer). Sensational as a side, too!For anyone interested, trust me, make this exactly as written. It's already perfect. Thank you, Food Dad, for another winner!
The recipe was great. The flavors were excellent together. However, I felt there was something missing. I couldn’t quite put my finger on what it was, but I felt somehow the flavors didn’t quite click. This might be because I went mild on the spice - using samjang (mild chili paste) instead of the hotter sambal. I looked up a few other recipes for this slaw and saw that some included sweet onion. I took a scoop of the slaw and mixed it in a small bowl with a bit of finely diced sweet onion, and the flavors all fell into place perfectly. I took the slaw with me to a dinner at a friend’s house tonight, and we served it with his smoked brisket. It was a total hit. An excellent recipe as always - I’ve made dozens of Chef John’s recipes and haven’t found a bad one yet - but just needed a little something extra to make it pop when not using the hotter chili sauces.
It was way too salty but I think I know why. Instead of cutting a fresh cabbage I used a bagged coleslaw mix and the salt just didn't come out. I'll make it again minus the salting or just rinse the cabbage. I'm sure that it will turn out much better and I'm determined to succeed .
This was a fabulous side for our barbeque. I've never had slaw like this before. The uniform size of the cabbage and the complexity of the flavor made it a star. The husband really enjoyed the spice and said he prefers it to "regular" slaw. Thanks, Chef John!
Tried this out on the family with barbecued chicken legs. Went over well enough that I made it again to take to friends' picnic on Sunday. Mayo free, gluten free. Tasty as a side dish or as a topping on burgers and dogs.
Excellent recipe. I grew up near Lexington and this is a great spin on our “Barbecue slaw.” I love the addition of bell pepper. Will have to try it again after picking up sambalCorrection in recipe text is that Lexington BBQ is North Carolinian, not South :)
