Carolinas Red Slaw
The Carolinas are famous for their vinegar based BBQ sauces. However they are also famous for their spicy, tangy, vinegar based 'Red Slaw'. It is crunchier, more tangy and ultimately healthier than traditional mayonnaise based slaws. There are dozens, if not hundreds of variations This slaw is often consumed with pulled pork, frequently scooped into a pulled pork sandwich. However it is also a traditional accompaniment to 'Fish House' perch or flounder, being found on the table in large glass canisters at family style AUCE 'Fish Houses' in the Carolinas.
- Large mixing bowl
- Smaller mixing bowl
- Kitchen Whisk
- 5 cups green cabbage finely chopped
- 1 cup carrots finely chopped
- 1 cup ketchup
- 2/3 cup apple cider vinegar
- 1 large Vidalia or other mild, sweet onion diced
- 1/2 cup sugar
- 1 tsp salt
- 1 tsp red pepper
- 1 tbsp 'Liquid Smoke" or 1/2 tbsp paprika
- 1/4 tbsp hot sauce
- Place chopped cabbage, carrots and onion in large mixing bowl
- Whisk together remaining ingredients until a dressing like consistency
- Pour contents of dressing bowl over the cabbage, carrots and onions and toss until well mixed.
- Store in an airtight container in the refrigerator , preferably over night to allow the dressing to marinate the cabbage.
- Serve cold with pork, chicken, beef or fish. It is a particularly wonderful offset to smoked pork and fried fish.