Description
Carolina BBQ Red Slaw is a tangy, slightly sweet, and spicy side dish featuring finely shredded red cabbage and onions dressed in a warm vinegar-based sauce with classic BBQ flavors. This slaw is a perfect complement to grilled meats, smoked dishes, and classic Southern BBQ meals, offering a refreshing crunch and bold flavor that enhances any plate.
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
- Prepare the Vegetables: In a large bowl, combine the finely shredded red cabbage and chopped onion to form the base of the slaw.
- Make the Dressing: In a small saucepan over medium heat, whisk together the apple cider vinegar, ketchup, yellow mustard, brown sugar, celery seeds, crushed red pepper flakes, salt, and black pepper. Bring the mixture to a simmer and cook for 2–3 minutes, stirring occasionally, until the sugar fully dissolves and the dressing is well combined.
- Finish the Dressing: Remove the saucepan from heat and allow the dressing to cool slightly. Then stir in the vegetable oil and lemon juice until fully incorporated.
- Toss the Slaw: Pour the warm dressing over the cabbage and onion mixture and toss gently but thoroughly to ensure even coating of the vegetables.
- Chill: Cover the bowl and refrigerate the slaw for at least 2 hours, ideally overnight, to allow the flavors to meld and the cabbage to soften slightly while retaining crunch.
- Serve: Before serving, toss the slaw again to redistribute the dressing evenly. Serve chilled as a side dish alongside your favorite BBQ dishes.
Notes
- For a spicier slaw, increase the crushed red pepper flakes according to your taste preference.
- This slaw can be made a day ahead to enhance the flavors even more.
- Use fresh, crisp cabbage and onions for the best texture and flavor.
- To make the slaw vegan, ensure that the ketchup and mustard you use contain no animal products (most common brands do).
- If you prefer a lighter oil flavor, substitute vegetable oil with light olive oil or avocado oil.
- Celery seeds add a distinct flavor, but if unavailable, you can omit them or replace with celery salt sparingly.
- Keep the slaw refrigerated and consume within 3-4 days for freshness.
