Anyone who’s ever been to a North Carolina restaurant, shack or BBQ joint knows about red slaw.  Finely chopped cabbage, tangy apple cider vinegar, sweet heat from sugar, pepper along with a dash of hot sauce make this one special dish that’s unique to our part of the country.  I’ve been making this slaw for years to serve with one of my most requested recipes, Slow Cooker Pulled Pork and y’all it’s a match made in heaven.
Then there’s another story about my slaw… the BIG BATCH recipe!  A couple of years ago, a couple of sweet wonderful men called and asked if I had a recipe for BBQ slaw.  Well, of course, I told them and then all I heard was “could you, would you, please Mrs. A Southern Soul, do this for the kids?”  Yes, I said (with a little eye rolling) and so for the past 2 years along with the help of my “Slaw Slinging” team we make  about 650 pints of slaw to go along with pulled pork for a Boy Scouts of America fundraiser.  I’m tired just thinking about it…
This easy recipe is perfect to make ahead when you’ve got guests coming over or are heading out for tailgating.  Every single time I make this slaw I’m amazed at how wonderfully simple it is yet so delicious.
This recipe brings back memories of wonderful food served in my great home state.  Nothing fancy, no need to add something extra…it’s a tradition that speaks for itself.
  • Red slaw
    Print
    BBQ Red Slaw
    Prep Time
    15 mins
     

    North Carolina red slaw with a tangy flavor for pork sandwiches, burgers or as a side dish.

    Course: Extras, Salad
    Cuisine: American
    Servings: 12
    Ingredients
    • 4 cups cabbage - finely chopped
    • 2/3 cup ketchup
    • 1/2 cup apple cider vinegar
    • 1/2 cup sugar
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • dash of hot sauce
    Instructions
    1. Place chopped cabbage in a large bowl.
    2. Whisk together ketchup, vinegar, sugar salt and pepper.
    3. Pour dressing over cabbage and toss until well mixed.
    4. Store in an airtight container in refrigerator until ready to serve.
    5. Serve with pulled pork on rolls, ribs or BBQ chicken