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Carolina Red Slaw

Carolina Red Slaw

With this pitmaster recipe for Carolina red slaw, besides learning a new and delicious barbecue side dish, we'll share a few tips that will make every coleslaw better.

Calories
214
Carbohydrates
21g
Protein
24g
Potassium
289mg
Fiber
8g
Sugar
1g

Ingredients

  • 2 pounds finely chopped green cabbage

  • 2 teaspoons kosher salt

  • 3/4 cup ketchup

  • 1/2 cup finely diced red bell peppers

  • 1/4 cup apple cider vinegar

  • 3 tablespoons white sugar

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon freshly ground black pepper

  • 1/8 teaspoon cayenne pepper

  • 1 tablespoon sambal chili sauce, or to taste

  • 1 tablespoon Sriracha hot sauce, or to taste

  • 2 tablespoons sliced green onions, or as needed (optional)

Direction

  1. Add finely chopped cabbage to a large bowl and sprinkle over the salt. Mix well and let sit for 30 minutes. If using fine salt, use half the amount.

  2. Transfer cabbage to a strainer, and set aside to drain for 10 minutes.

  3. Add ketchup, red bell pepper, cider vinegar, sugar, smoked paprika, black pepper, cayenne pepper, sambal chili sauce, and sriracha to a bowl; stir until dressing is well combined. 

  4. Use a spatula or your hand to press down on cabbage in the strainer; this will press out excess water. Discard the liquid (it is fine if cabbage is still slightly damp). Add cabbage to the bowl of dressing; mix well.

  5. Cover slaw and refrigerate for 6 to 24 hours (preferably at least overnight), tossing occasionally. Taste before serving, and adjust salt and pepper, or add more hot sauce if needed. Sprinkle with sliced green onions.

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