Description
Carolina BBQ Red Slaw is a tangy, crunchy, and vibrant side dish featuring shredded green cabbage tossed in a smoky, vinegar-based dressing with smoked paprika and ketchup. This classic southern recipe perfectly complements BBQ meats and summer gatherings with its bold, refreshing flavors and bright red hue.
Ingredients
Units
Scale
Slaw Base
- 1 medium head green cabbage, shredded
Dressing
- 1/2 cup apple cider vinegar
- 1/4 cup tomato ketchup or tomato sauce
- 2 tablespoons brown sugar
- 1 tablespoon yellow mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon onion powder or 2 tablespoons finely chopped onions
Instructions
- Prepare the Cabbage: Start by shredding one medium head of green cabbage into thin strips using a knife or food processor. This creates the crisp base that all the vibrant flavors will cling to.
- Mix the Dressing: In a large bowl, whisk together apple cider vinegar, tomato ketchup, brown sugar, yellow mustard, smoked paprika, salt, black pepper, and onion powder until smooth and well combined.
- Combine and Toss: Add the shredded cabbage to the dressing and toss everything together thoroughly so every strand is coated with that tangy, smoky sauce.
- Chill Before Serving: Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This resting period helps the flavors meld beautifully and the cabbage soften slightly without losing its crunch.
Notes
- Use fresh cabbage for the best texture and vibrant color.
- Start with less vinegar and add more gradually to adjust tanginess.
- Refrigerate the slaw to enhance flavor melding and soften the cabbage slightly.
- Use smoked paprika instead of regular paprika to get authentic smoky flavor.
- Adjust brown sugar carefully to avoid overpowering the tangy flavors.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 70
- Sugar: 7g
- Sodium: 220mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg