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.