Carolina Red Slaw
Carolina Red slaw is different from traditional coleslaw. Instead of mayonnaise, this slaw uses a vinegar dressing. This makes the slaw perfect for outdoor serving, as it can be stored for longer periods without refrigeration. The "red" comes from the tanginess of ketchup, and spices, gives this side dish delicious flavor.
Servings 8
Ingredients
- 1/2 cup cider vinegar
- 1/2 teaspoon red pepper flakes
- 2/3 cup ketchup
- 2 teaspoons salt
- 1 head green cabbage cored
- 1/4 cup sugar
Instructions
- Microwave vinegar and pepper flakes until mixture is bubbling around edges, 1 to 1 1/2 minutes. Whisk ketchup and 1 teaspoon salt into vinegar mixture until combined.
- Cut cabbage into 2-inch-thick wedges and shred in food processor fitted with shredding disk. Toss cabbage, sugar, and remaining 1 teaspoon salt in large bowl. Cover bowl and microwave until cabbage is just beginning to wilt, 1 1/2 to 2 minutes, stirring halfway through. Transfer cabbage mixture to colander set over bowl. Let cool to room temperature, about 15 minutes, stirring occasionally.
- Press cabbage to release excess moisture; discard liquid (it should measure about 1/3 cup). Toss cabbage and dressing in clean large bowl until combined. Cover and refrigerate for 30 minutes or up to 2 days. Serve.
Notes
Recipe source: Cooks Country Magazine