📝 About This Recipe
Rooted in the heart of the Piedmont region of North Carolina, this vinegar-based slaw is a refreshing, crisp departure from its heavy, mayo-laden cousins. This 'Red Slaw' achieves its signature zing and vibrant hue from a balanced blend of apple cider vinegar, a touch of ketchup, and a hint of spice, making it the essential companion for smoked pork. Its bright acidity and satisfying crunch provide the perfect palate cleanser for rich, fatty barbecue and savory grilled meats.
🥗 Ingredients
The Vegetable Base
- 1 large head Green Cabbage (roughly 2.5 to 3 lbs, cored and finely shredded)
- 2 medium Carrots (peeled and grated)
- 1/4 cup Sweet Onion (very finely minced)
The Carolina Dressing
- 3/4 cup Apple Cider Vinegar (high quality for best flavor)
- 1/2 cup Granulated Sugar (adjust slightly based on desired sweetness)
- 1/4 cup Ketchup (provides the 'red' tint and body)
- 1/4 cup Vegetable Oil (neutral flavor)
- 1 teaspoon Dijon Mustard (for emulsification and depth)
- 1 teaspoon Celery Seed (essential for authentic flavor)
- 1/2 teaspoon Red Pepper Flakes (optional, for a subtle kick)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Prepare the cabbage by removing any wilted outer leaves. Quarter the head, remove the core, and use a sharp chef's knife or a mandoline to shred it into fine, short ribbons.
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2
Grate the carrots using the large holes of a box grater and finely mince the sweet onion until it is almost a paste; this ensures the onion flavor permeates the slaw without large chunks.
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3
In a large, heat-proof mixing bowl, toss together the shredded cabbage, grated carrots, and minced onion until evenly distributed.
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4
In a small stainless steel saucepan over medium heat, combine the apple cider vinegar, sugar, ketchup, vegetable oil, and Dijon mustard.
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5
Whisk the dressing mixture constantly as it comes to a gentle simmer. Continue cooking for about 2-3 minutes until the sugar is completely dissolved and the dressing is smooth.
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6
Remove the saucepan from the heat and stir in the celery seed, red pepper flakes, kosher salt, and black pepper.
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7
While the dressing is still warm, pour about three-quarters of it over the cabbage mixture. The warmth helps the cabbage soften slightly and absorb the flavors better.
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8
Use large tongs or clean hands to toss the slaw thoroughly, ensuring every strand of cabbage is coated in the dressing.
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9
Taste the slaw. If it feels too dry or needs more punch, add the remaining dressing. Adjust seasoning with an extra pinch of salt if necessary.
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10
Transfer the slaw to a non-reactive container (glass or plastic), cover tightly, and refrigerate for at least 2 hours.
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11
Before serving, give the slaw one final toss to redistribute the dressing that may have settled at the bottom of the bowl.
💡 Chef's Tips
For the best texture, shred the cabbage yourself rather than buying pre-bagged mixes which can be dry. If you prefer a softer slaw, let the dressing boil for an extra minute before pouring it over the vegetables. Always use apple cider vinegar; white vinegar is too harsh and lacks the fruity complexity needed for this dish. This slaw actually tastes better on the second day, making it a perfect make-ahead side for parties. To prevent a watery slaw, you can salt the shredded cabbage for 30 minutes, rinse, and pat dry before adding the dressing.
🍽️ Serving Suggestions
Serve piled high on top of a slow-smoked pulled pork sandwich on a toasted brioche bun. Pair with grilled Atlantic salmon or blackened catfish to cut through the richness of the fish. Serve alongside classic hushpuppies and fried okra for a true Southern feast. A cold, crisp pilsner or a sweet iced tea with lemon complements the vinegar tang perfectly. Use it as a bright, crunchy topping for hot dogs or bratwursts at your next cookout.