If you live in or around Lexington, South Carolina, there is a good chance you already know about this amazing regional coleslaw. Carolina Red Slaw is a tangy, sweet, spicy, and savory side dish that boasts a crispy and crunchy texture. It works perfectly as a side dish, but it is equally delicious used as a topping for pulled pork sandwiches, burgers, and hot dogs.
The Secret to Crispy Cabbage
The salting step at the beginning of this procedure is what gives this slaw its irresistibly crispy texture. By salting the cabbage and letting it drain, you draw out excess moisture, which makes any slaw recipe much better.
A Mayo-Free Picnic Staple
Plus, this is a completely mayo-free slaw. This means it can safely sit out on a hot picnic table during a barbecue and not endanger any of your guests. You can save the mayonnaise for your potato salad!
Also Read : Deewali special Gulab Jamun Recipe
Carolina Red Slaw
8
servings20
minutes76
kcalIngredients
2 pounds finely chopped green cabbage
2 teaspoons kosher salt
3/4 cup ketchup
1/2 cup finely diced red bell peppers
1/4 cup apple cider vinegar
3 tablespoons white sugar
1 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 tablespoon sambal chili sauce, or to taste
1 tablespoon Sriracha hot sauce, or to taste
2 tablespoons sliced green onions, or as needed (optional)
Directions
- Salt the Cabbage: Add the finely chopped green cabbage to a large bowl and sprinkle the salt over it. Mix it well and let it sit for 30 minutes. If using fine salt, use half the amount.
- Drain: Transfer the cabbage to a strainer, and set it aside to drain for 10 minutes.
- Mix the Dressing: Add the ketchup, red bell pepper, cider vinegar, sugar, smoked paprika, black pepper, cayenne pepper, sambal chili sauce, and Sriracha to a bowl. Stir until the dressing is well combined.
- Press and Combine: Use a spatula or your hand to press down on the cabbage in the strainer; this will press out the excess water. Discard the liquid (it is fine if the cabbage is still slightly damp). Add the cabbage to the bowl of dressing and mix well.
- Chill and Serve: Cover the slaw and refrigerate for 6 to 24 hours, preferably at least overnight, tossing occasionally. Taste before serving, adjust the salt and pepper, or add more hot sauce if needed. Sprinkle with the sliced green onions.
Notes
- Chopping Technique: Chopping by hand with a good sharp knife will give the best result. You can chop the cabbage by pulsing on and off with a food processor, but it will tear the cabbage.
- Ingredient Substitutions: You can substitute roasted red peppers for the red bell pepper, or use any hot sauce combination you prefer in the dressing.
