Description
Carolina BBQ Red Slaw is a tangy and vibrant side dish featuring finely shredded red cabbage and onion, dressed in a zesty blend of apple cider vinegar, ketchup, mustard, and spices. This classic southern-style slaw is quick to prepare and perfect served chilled alongside grilled or smoked BBQ dishes, adding a refreshing crunch and bold flavor.
Ingredients
Scale
Vegetables
- 1 medium head of red cabbage, finely shredded
- 1 small onion, finely chopped
Dressing
- 1/2 cup apple cider vinegar
- 1/4 cup ketchup
- 1 tbsp yellow mustard
- 1 tbsp brown sugar
- 1/2 tsp celery seeds
- 1/4 tsp crushed red pepper flakes (optional, for heat)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup vegetable oil
- 1 tbsp lemon juice
Instructions
- Combine Vegetables: In a large bowl, mix the finely shredded red cabbage and chopped onion until well combined.
- Prepare Dressing: In a small saucepan over medium heat, whisk together apple cider vinegar, ketchup, yellow mustard, brown sugar, celery seeds, crushed red pepper flakes, salt, and black pepper. Bring the mixture to a gentle simmer, cooking for 2-3 minutes while stirring occasionally until the sugar dissolves and the dressing is well blended.
- Finish Dressing: Remove the saucepan from heat and allow the dressing to cool slightly. Then, add the vegetable oil and lemon juice, stirring thoroughly to emulsify the dressing.
- Toss Slaw: Pour the prepared dressing over the cabbage and onion mixture. Toss gently but thoroughly to ensure every shred is coated evenly with the flavorful dressing.
- Chill: Cover the bowl and refrigerate the slaw for at least 2 hours, preferably overnight, to let the flavors meld and the cabbage soften slightly.
- Serve: Before serving, toss the slaw again to redistribute the dressing. Serve chilled as a delicious, crisp side to your favorite BBQ dishes.
Notes
- For a spicier slaw, increase crushed red pepper flakes to taste.
- You can prepare the slaw a day ahead for deeper flavor development.
- Use a sharp knife or mandoline to shred the cabbage finely for better texture.
- This slaw keeps well in the refrigerator for up to 3 days.
- Can also be served as a topping for pulled pork sandwiches or tacos.
