Carolina Red Slaw Recipe 475 Food

CAROLINA STYLE RED SLAW

Steps:

• In a medium size mixing bowl, mix together cabbage, onion and carrot.
• In a separate bowl whisk together ketchup, vinegar, sugar, pepper flakes, salt, barbecue seasoning and hot sauce.
• Pour dressing over slaw, mix well. Place into an airtight container and chill for several hours or overnight.
• Serve with chopped pork barbecue or your favorite barbecue entrees.

CAROLINA RED SLAW RECIPE - (4.7/5)

Steps:

• 1. Microwave vinegar and pepper flakes until mixture is bubbling around edges, 1 to 1 1/2 minutes. Whisk ketchup and 1 teaspoon salt into vinegar mixture until combined. 2. Cut cabbage into 2-inch-thick wedges and shred in food processor fitted with shredding disk. Toss cabbage, sugar, and remaining 1 teaspoon salt in large bowl. Cover bowl and microwave until cabbage is just beginning to wilt, 1 1/2 to 2 minutes, stirring halfway through. Transfer cabbage mixture to colander set over bowl. Let cool to room temperature, about 15 minutes, stirring occasionally. 3. Press cabbage to release excess moisture; discard liquid (it should measure about 1/3 cup). Toss cabbage and dressing in clean large bowl until combined. Cover and refrigerate for 30 minutes or up to 2 days. Serve.

CAROLINA SLAW

Steps:

• In medium saucepan mix everything except the slaw and bring to a boil until sugar is completely dissolved.
• Allow to cool and then pour over slaw mix and refrigerate until time to serve.

NORTH CAROLINA-STYLE COLESLAW

Steps:

• in a medium bowl, whisk together the vinegars, sugar, hot sauce, crushed red pepper, salt and pepper. add the cabbage and toss. let stand for 30 minutes, then toss and serve.

CAROLINA COLE SLAW

Steps:

• Combine vinegar, sugar, oil, mustard and celery seeds in nonaluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool completely.
• Combine cabbage, onion and green pepper in large bowl. Add dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made1 day ahead. Cover; keep refrigerated.)

RED BBQ SLAW

Steps:

• Place the cabbage into a salad bowl. In a small bowl, whisk together apple cider vinegar, ketchup, sugar, red pepper flakes, and hot sauce until the sugar has dissolved. Pour the dressing over the cabbage, toss thoroughly, and refrigerate at least 1 hour before serving.

AMERICAN KITCHEN CLASSIC LEXINGTON-STYLE RED SLAW

Steps:

• In a large bowl, whisk together ketchup, vinegar, sugar, hot sauce, salt, and pepper; add cabbage and toss to combine. Let sit, tossing occasionally, for 20 minutes. Chill.

CRUNCHY RED CABBAGE SLAW

Steps:

• Using a large knife, shred the cabbage and place in a large bowl with the carrot, apple and spring onions.
• Whisk together the mayonnaise, vinegar and oil. Season then toss with the salad. Serve or see our suggestions, below right.
• To make with roast chicken, snip the stalks from a punnet of mustard cress and stir half into the coleslaw with the wholegrain mustard. Divide between plates then scatter the roast chicken (leftovers or shop bought) on top. Sprinkle with the remaining cress and serve.
• To make with marinated chicken, heat the grill to high. Tear the leaves from a large bunch basil and scatter half of them into the coleslaw. Chop the rest and mix with a pinch ground fenugreek or coriander, zest and juice of the lime, olive oil and salt and pepper to taste. Rub the chicken breasts in the lime mix (leave to marinate for 10 mins if time), then grill for 6 mins on each side until golden and cooked through. Thickly slice and serve on top of the coleslaw.

CAROLINA COLE SLAW WITH VINEGAR DRESSING

Steps:

• Combine vinegar, sugar, oil, mustard, and celery seeds in a non-aluminum saucepan. Stir over medium heat until sugar dissolves and dressing comes to a boil. Remove from heat, season with salt and pepper. Cool completely.
• Combine cabbage, onion, pepper, and carrot in large bowl. Add dressing, toss to coat.
• Cover and refrigerate until cold, tossing occasionally, at least 2 hours or overnight.
• Add tomatoes just before serving.