Red Coleslaw

 

Since white coleslaw got its day in the sun, figured I couldn't let you go without adding a "red" slaw to your NC BBQ repertoire.

If you like things with a kicky tang, then this peppery slaw will be just the ticket.  Red slaw is also known in some circles as "barbeque slaw" and is oftentimes used as a condiment on hot dogs, burgers, or pork sandwiches.  Because of it's vinegar-base, its not unlike sauerkraut, but much less pungent and much more crunchy because it hasn't been fermented like kraut has.

Red Coleslaw

4 cups finely chopped green cabbage, raw
1/3 cup ketchup
6 tbsp. apple cider vinegar
1 tbsp. sugar
1 tsp. crushed red pepper flakes
2 dashes Tabasco sauce
1/4 tsp. salt
1/4 tsp. black pepper

In a medium size bowl whisk together ketchup, cider vinegar, sugar, pepper flakes, tabasco, salt and pepper.

Cut your cabbage very fine and add it to the mixture.

Mix together well.  Put in the fridge for at least 1 hour to allow flavors to blend.

Serve up with your favorite BBQ dish.