Finely chopped cabbage, tangy apple cider vinegar, sweetness from sugar, then pepper along with a dash of hot sauce make this one special dish that’s unique to our part of the country. Anyone who’s ever been to a North Carolina restaurant, shack or BBQ joint knows about red slaw. 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.
Great Dishes To Serve With BBQ Red Slaw
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
- Place chopped cabbage in a large bowl.
- Whisk together ketchup, vinegar, sugar salt and pepper.
- Pour dressing over cabbage and toss until well mixed.
- Store in an airtight container in refrigerator until ready to serve.
- Serve with pulled pork on rolls, ribs or BBQ chicken
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I spent 22 years in the mid west so BBQ is a big part of my life . I moved to NC in 01 and fell even deeper love with BBQ. The sauce and sides are just fantastic. The red slaw is non negotiable . Its an absolute must. Thank you so much for posting a great recipe.
WOW! Thank you so much for for stopping by and for your kind words. If you get a chance, please stop by & sign in with your name so I can keep in touch!
xo,
~Donya
I lived in Gaston County NC for several years and reading this brought back such fond memories. Thank You! We used to go to RO's BBQ and get slaw sandwiches – just red slaw on a bun –
Thank you Ellen for sharing. Food does bring back great memories!
xo,
~Donya
Thank you for this recipe. I love the red slaw at R & R and think this is most likely it. How long will this keep in the fridge? I can't wait to make it……….
It will keep about 3-4 days…if it lasts that long!
Thanks for stopping by,
~Donya
Vinegar based slaw is the best! Being from NC, I love Lexington #1's slaw the best. I have mastered the recipe, it's the best! Thanks for posting this!
Not being from NC, I did not know this slaw, but it is truly delicious and so easy to make. Thank you for sharing this recipe!
I grew up in Lexington, NC. Although I never have measured the ingredients for my recipe, I’d say this one is pretty good. Just make it at least a day or so ahead of time so that the cabbage has some time to bathe in the sauce. It will soften it up, making it just right.
Hey Connie – there’s just nothing like “red slaw” right? I agree making it a day ahead is best. Thanks for stopping by and sharing.
XO,
~Donya