Barbecue (or Red) Slaw is a Carolina tradition. We serve it on barbecue sandwiches or as a side to go with pulled pork. It’s also great on hot dogs and burgers. I like the fact that there’s no mayonnaise in this slaw recipe. It makes it perfect for outdoor picnics and barbecues. You don’t have to worry about leaving it sitting out for too long.
The red slaw recipe below makes a bit batch. You can easily cut the ingredients in 3 and use just one head of cabbage if you’re making it for just your family. If you’re in a hurry, use the shredded cabbage available in the produce section of your grocery store.
- 1 c sugar
- 1 c white vinegar
- 1 cup ketchup
- ½ tsp cayenne pepper
- ½ tsp celery seeds
- 3 heads of cabbage
- Combine the the sugar, vinegar, ketchup, cayenne pepper and celery seeds in a medium sauce pan. Heat over medium heat and simmer until it starts to thicken. Allow the mixture to cool.
- In the meantime, shred your cabbage. Pour the cooled dressing over the cabbage and mix until everything is well coated.