Red slaw is one of those regional North Carolina BBQ favorites. In the east, they tend to serve white slaw and in the western part of the state, red slaw. I always thought I preferred white slaw until I made red slaw. This stuff is good! Red slaw is especially good with pulled pork.
Red BBQ Coleslaw
Ingredients
- 1/2 cup Homemade or no added sugar Ketchup
- 1/3 cup Apple cider vinegar
- 1/4 teaspoon Salt
- 1/4 teaspoon fresh cracked black pepper
- 7 drops liquid sweetener or 1/4 cup powdered sweetener
- 1/8 teaspoon Cayenne pepper or dash of hot sauce optional
- 14 ounces cabbage shredded
Instructions
- Whisk together the first six ingredients.
- Pour over the shredded cabbage and mix well. Adjust sweetener to your taste.
- Let sit in refrigerator for at least 30 minutes before serving.
Notes
You can also use the bags of shredded cabbage or coleslaw mix. Most of them come in 14 ounce bags, and the nutrition information is pretty much identical even for the mixes that have a very small amount of shredded carrot.
This is based on the recipe I originally shared in my first cookbook, A Journey Worth Taking but has been modified just a little bit to make a more generous serving size and to make it easier for people who want to use the pre-shredded bagged options from the grocery store.
Nutrition
Nutrition Facts
Red BBQ Coleslaw
Amount per Serving
Calories
23.7
% Daily Value*
Carbohydrates
4
g
1
%
Fiber
1.2
g
5
%
Protein
0.6
g
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
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