Description
Carolina BBQ Red Slaw is a vibrant and tangy side dish featuring finely shredded red cabbage and onions, dressed in a flavorful blend of apple cider vinegar, ketchup, mustard, brown sugar, and spices. This slaw is chilled to meld the flavors perfectly, making it a classic accompaniment for BBQ meals with a distinct Southern flair.
Ingredients
Scale
Main Ingredients
- 1 medium head of red cabbage, finely shredded
- 1 small onion, finely chopped
Dressing Ingredients
- 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
- Prepare the Vegetables: In a large bowl, combine the finely shredded red cabbage and the finely chopped onion to create the base of your slaw.
- Make the 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, stirring occasionally, and cook for 2–3 minutes until the sugar dissolves and the flavors are well blended.
- Incorporate Oil and Lemon: Remove the saucepan from heat and allow the dressing to cool slightly. Then add the vegetable oil and lemon juice, stirring well until the dressing is fully combined and emulsified.
- Combine Dressing with Vegetables: Pour the prepared dressing over the cabbage and onion mixture. Toss thoroughly to ensure every piece is evenly coated.
- Chill and Marinate: Cover the bowl and refrigerate for at least 2 hours, ideally overnight, to let the flavors meld and the cabbage soften slightly.
- Serve: Before serving, give the slaw a good toss to redistribute the dressing. Serve chilled as a flavorful, tangy side dish to complement your favorite BBQ.
Notes
- For added heat, increase the crushed red pepper flakes according to taste or omit for a milder slaw.
- Make sure to shred the cabbage finely for the best texture and to hold the dressing well.
- This slaw pairs well with pulled pork, grilled chicken, or as a topping for BBQ sandwiches.
- Vegetable oil can be substituted with light olive oil for a slightly different flavor profile.
- Letting the slaw marinate overnight enhances the overall flavor significantly.
