This Carolina Style Red Slaw also know as barbecue slaw, is commonly served with Eastern North Carolina chopped pork barbecue. It features a sweet and tangy red vinegar based dressing making it the ideal side dish to enjoy with any barbecue entree.
Carolina Style Red Slaw Recipe
This style of barbecue cole slaw is very different from classic slaw dressed with a homestyle mayonnaise dressing. North Carolinian's have a two-pronged approach to barbecue. Western North Carolina most commonly serves a sweet tomato based barbecue sauce with smoked pork, beef or chicken. Eastern North Carolina barbecue is most well known for smoked pork made with a spicy and tangy vinegar based mop or "dipping" sauce. There's usually extra on the side for serving, too. Both are delicious, and it really boils down to your personal taste.
Tips for Making Carolina Style Red Slaw
- This type of slaw is typically made with finely chopped cabbage. Doing so, allows the flavor of the dressing to really permeate the cabbage.
- The dressing can be made sweeter or spicier, according to your personal taste. Feel free to make those adjustments.
- Give ample time for the slaw to chill so the flavors will mellow and marry. Preferably chill overnight, if possible.
- This recipe easily doubles and triples according to the size of the group you're feeding.
- You may also enjoy my recipe for Cilantro Lime Cole Slaw and my Mom's recipe for making Homemade Cole Slaw Dressing cooked on the stovetop.
- Read more about the two styles of North Carolina barbecue here on Our State.
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Helpful Kitchen Items:
Carolina Style Red Slaw
- 6 cups finely chopped green cabbage
- ¼ cup finely chopped sweet onion
- ¼ cup finely chopped carrot (optional)
- ½ cup ketchup
- ½ cup apple cider vinegar
- 3 Tbsp granulated sugar
- 2 tsp crushed red pepper flakes adjust to taste
- 1 tsp salt `
- 1 tsp barbecue seasoning
- 1 tsp hot sauce adjust to taste
- In a medium size mixing bowl, mix together cabbage, onion and carrot.
- In a separate bowl whisk together ketchup, vinegar, sugar, pepper flakes, salt, barbecue seasoning and hot sauce.
- Pour dressing over slaw, mix well. Place into an airtight container and chill for several hours or overnight.
- Serve with chopped pork barbecue or your favorite barbecue entrees.