Elevate your barbecue experience with Red BBQ Slaw, a vibrant and tangy side dish that adds a pop of color and flavor to your favorite grilled meats. This coleslaw variation features finely shredded red cabbage, creating a visually appealing and crunchy base. The dressing, a blend of barbecue sauce, mayonnaise, and a hint of apple cider vinegar, infuses the slaw with a smoky and sweet profile. Tossed together, Red BBQ Slaw is a delicious and complementary addition to pulled pork sandwiches, barbecue chicken, or any grilled fare. Bring a touch of Southern barbecue flair to your table with this flavorful and colorful coleslaw.
Red BBQ Slaw Recipe | S2Recipes
Details Red BBQ Slaw Recipes
Prep Time: 15 mins
Additional Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 8
Yield: 8 servings
Ingredients For Red BBQ Slaw Recipes
4 cups finely shredded cabbage
⅓ cup apple cider vinegar
⅓ cup ketchup
2 tablespoons white sugar
2 teaspoons crushed red pepper flakes, or to taste
2 dashes hot pepper sauce, or to taste
Instructions: Red BBQ Slaw Recipes
Step 1: Place the cabbage into a salad bowl. In a small bowl, whisk together apple cider vinegar, ketchup, sugar, red pepper flakes, and hot sauce until the sugar has dissolved. Pour the dressing over the cabbage, toss thoroughly, and refrigerate at least 1 hour before serving.
A lot of people, even those born and raised in North Carolina, don't realize that the Tar Heel state has two indigenous forms of pork barbecue with different flavor profiles, but sharing their history. Eastern NC Barbecue uses a "white" vinegar basting sauce, which contains no tomato products, which were originally thought of as toxic and dangerous to eat. As folks learned tomato was safe and as they migrated from the coast further inland, tomato sauces, extracts and pastes began to be added to the basic vinegar sauce, often with a little sugar to balance the flavors (arguably the base for sweeter and thicker bbq sauces like Kansas City styled further down the line), resulting in what locals refer to as Western NC barbecue sauce or Lexington sauce. Side dishes were often made with either the left over sauce from the meat (which was often cooked down from long heating on the side of the pit) or extra sauce made for the purpose, resulting in variations of baked beans and slaws spiced with the vinegar and red pepper flakes mix. Personally, I love Eastern style chopped meat with western style beans and slaw, but I'm the weirdo who likes my slaw on the side too! Enjoy, friends!
Made a 1/4 batch, and added to smoked bbq chicken quesadillas. Yum.
No changes.My family loved it!
Made this for a party in Western NC and everyone loved it! The only change I made was to use Texas Pete instead of pepper flakes.
Was great with our pulled pork! Used BBQ sauce instead of ketchup
This is SOOO close to my favorite bbq in Thomasville, Tommy's bbq. I didn't add the heat, because kids lol. We always add a couple dashes of hot sauce on the meat anyway. I used Trisha Yearwoods peachy pork for the bbq (without making the bbq sauce) and Georgia's Finest Vinegar BBQ sauce, because that's the closest vinegar bbq sauce to Tommy's I can find here in North Georgia. The red slaw was a great compliment to sandwich!!!
I followed the recipe without any changes. We made BBQ and used this slaw to make sandwiches. It was a big hit.
