Easy Southern Red Barbecue Slaw Food

RED BBQ SLAW

Red BBQ Slaw image

Growing up in the foothills of North Carolina and enjoying Eastern North Carolina BBQ, we always had barbecue slaw or red slaw served with our pulled pork. The spicy, crunchy texture of the marinated cabbage takes BBQ to the next level. Serve with pork or chicken.

Provided by Robin Lee Starnes

Categories Salad Coleslaw Recipes No Mayo

Time 1h15m

Yield 8

Number Of Ingredients 6

Ingredients

4 cups finely shredded cabbage
⅓ cup apple cider vinegar
⅓ cup ketchup
2 tablespoons white sugar
2 teaspoons crushed red pepper flakes, or to taste
2 dashes hot pepper sauce, or to taste

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.

Nutrition Facts : Calories 34.1 calories, Carbohydrate 8 g, Fat 0.1 g, Fiber 1 g, Protein 0.7 g, Sodium 124.9 mg, Sugar 6.6 g

EASY SOUTHERN RED BARBECUE SLAW

Easy Southern Red Barbecue Slaw image

This is a recipe for Lexington Style Southern Red Barbecue Slaw

Provided by Wendi Spraker

Categories Side

Time 10m

Number Of Ingredients 7

Ingredients

4 cups cabbage - grated or chopped small in food processor
¾ cup ketchup
1/2 cup apple cider vinegar
1/2 cup sugar
1 teaspoon kosher salt
1 teaspoon black ground pepper
1 Tbs Sriracha Sauce

Steps:

Shred the cabbage with the grater or food processor and set aside.
Mix the ketchup, vinegar, sugar, salt, pepper and Sriracha together in a small bowl.
Pour the mixed ingredients over the cabbage and mix well. Add more salt and pepper to taste.
Stir well before serving (slaw tends to separate and the juices run out. Just mix it up again and it will be fine). Serve on your BBQ sandwich or as a side item. Awesome with hushpuppies.

Nutrition Facts : Calories 201 kcal, ServingSize 1 serving

BBQ RED SLAW

BBQ Red Slaw image

North Carolina red slaw with a tangy flavor for pork sandwiches, burgers or as a side dish.

Provided by Donya Mullins

Categories Extras Salad

Number Of Ingredients 7

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

Steps:

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

LEXINGTON-STYLE BARBECUE SLAW

Lexington-Style Barbecue Slaw image

Provided by Food Network

Categories side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 teaspoon cayenne pepper
2 teaspoons black pepper
2 tablespoons sugar
Salt
2 teaspoons vinegar
1/2 cup ketchup
2 cups cabbage, chopped

Steps:

In a small bowl, mix together the dry ingredients. Add the wet ingredients and mix well. The vinegar mixture should have a reddish appearance. Pour the mixture over the cabbage and stir to combine. Chill the slaw in the refrigerator for at least 1 hour before serving.

RED TANGY SLAW

Red Tangy Slaw image

Provided by Food Network

Time 26m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 medium head red cabbage, finely chopped
1 1/2 cups Al's barbecue sauce, recipe follows
1/2 cup mayonnaise
1 gallon apple cider vinegar
1 (28-ounce) bottle ketchup
22 ounces light brown sugar
1/4 cup garlic powder
1/4 cup salt
1/2 cup crushed red pepper
1 tablespoon ground black pepper
1/2 teaspoon ground cloves

Steps:

Mix all ingredients thoroughly in a large bowl. Refrigerate before serving.
Mix all ingredients in a 6-quart stainless steel pot. Bring to a boil, then simmer, about 15 minutes. Turn off heat and let stand, about 30 minutes. Sauce can be refrigerated for up to 2 weeks.

SOUTHERN BARBECUE SLAW

Southern Barbecue Slaw image

Here is another recipe from Jean Anderson that I found very interesting and tasty. It is from her book "A Love Affair with Southern Cooking". She says that these are found in some barbecue places in the South. I can't wait to travel through some Southern states when we get some time and try all the fun Southern recipes. I've increased the amount of hot pepper sauce because I thought it tasted better that way.

Provided by Rinshinomori

Categories Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

8 cups finely shredded cabbage
1 medium sweet onion, finely chopped (Vidalia, Spanish, or Burmuda)
1 cup cider vinegar
2/3 cup vegetable oil
1/2 cup sugar
2 tablespoons barbecue sauce
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon sweet paprika
1 tablespoon hot red pepper sauce

Steps:

For the Coleslaw: place the cabbage and onion in a non-reactive mixing bowl and toss well. Set aside.
For the dressing: combine all ingredients in a non reactive pan and bring to a boil over moderate heat. Stir until the sugar dissolves.
Pour the hot dressing over the coleslaw and toss well. Cool a bit and cover. Refrigerate until serving.

Nutrition Facts : Calories 242.2, Fat 18.4, SaturatedFat 2.4, Sodium 382.4, Carbohydrate 18.7, Fiber 1.9, Sugar 15.9, Protein 1.3

LEXINGTON BARBECUE RESTAURANT RED SLAW RECIPE - (3.2/5)

Lexington Barbecue Restaurant Red Slaw Recipe - (3.2/5) image

Provided by Mother_Daniel

Number Of Ingredients 7

Ingredients

1 lb cabbage (Shred half, chop half, and combine)
1/4 C. Ketchup
1 T. Cider Vinegar
1/2 t. Salt
3 T. Sugar
1/2 t. Ground black pepper
1/4 - 1/2 t. Cayenne, according to taste.

Steps:

Combine dry ingredients. Add the wet ingredients and mix well. Pour the mixture over the cabbage and stir to combine. Chill the slaw in the refrigerator for at least 1 hour before serving.

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