Carolina Red Slaw

Food Wiki

By following this pitmaster's recipe for Carolina red slaw, not only will you discover a delectable new barbecue side dish, but we'll also provide you with some valuable tips to enhance your coleslaw game across the board.

Carolina red slaw meets all the criteria for an exceptional coleslaw. Its blend of tangy, sweet, spicy, and savory flavors, coupled with its crispy and crunchy texture, ensures that each bite is as invigorating as the first.

Furthermore, it serves as a perfect accompaniment and topping for various dishes like pulled pork sandwiches, burgers, and hot dogs. Additionally, being mayo-free allows it to withstand the heat of a picnic table without compromising the safety of your guests—leave that responsibility to your potato salad.

Even if you find that the specific coleslaw dressing in this recipe isn't to your liking (ketchup enthusiasts, I'm looking at you), I encourage you to still incorporate the salting step at the beginning of the process. It is this step that imparts the slaw with its irresistibly crispy texture, significantly elevating any coleslaw recipe. Trust me, the difference will be remarkable.

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Prep Time 20

Total Time 20

Course Breakfast

Cuisine world cuisine

Servings

Calories 76 kcal

Ingredients

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

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.
Transfer cabbage to a strainer, and set aside to drain for 10 minutes.
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.
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.
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.