- 2 lbs. green cabbage, finely chopped and firmly packed
- 2 teaspoons kosher salt
- ¾ cup ketchup
- ½ cup red bell peppers, finely diced
- ¼ cup apple cider vinegar
- 3 tablespoons white sugar
- 1 teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper
- 1 tablespoon sambal chili sauce, or to taste
- 1 tablespoon Sriracha hot sauce, or to taste
- 2 tablespoons scallions, sliced (optional, amount to taste)
With this pitmaster recipe for Carolina red slaw, besides learning a new and delicious barbecue side dish, we'll share a few tips that will make every coleslaw better.
ingredients
directions
1. Add finely chopped cabbage to a large bowl and sprinkle over the salt. Mix well and let sit for 30 minutes. If using fine salt, use half the amount. |
2. Transfer cabbage to a strainer, and set aside to drain for 10 minutes. |
3. Add ketchup, red bell pepper, cider vinegar, sugar, smoked paprika, black pepper, cayenne pepper, sambal chili sauce, and sriracha to a bowl; stir until dressing is well combined. |
4. Use a spatula or your hand to press down on cabbage in the strainer; this will press out excess water. Discard the liquid (it is fine if cabbage is still slightly damp). Add cabbage to the bowl of dressing; mix well. |
5. Cover slaw and refrigerate for 6 to 24 hours (preferably at least overnight), tossing occasionally. Taste before serving, and adjust salt and pepper, or add more hot sauce if needed. Sprinkle with sliced green onions. |
Notes
 You can chop the cabbage by pulsing on and off with a food processor, but it will tear the cabbage. Chopping by hand with a good sharp knife will give the best result. You can substitute roasted red peppers for the red bell pepper, or use any hot sauce combination you prefer in the dressing. |
