Carolina Red Slaw – Classic BBQ Coleslaw Side Dish – Food Wishes

Carolina red slaw is tangy, sweet, spicy, and savory, with an irresistibly crispy, crunchy texture. It works perfectly as both a side dish, and a topping for things like pulled pork, burgers, and hot dogs. Plus, this is mayo-free, which means it can safely sit out on a hot picnic table. Enjoy!

For the fully formatted, printable, written recipe, follow this link: https://www.allrecipes.com/carolina-red-slaw-recipe-7550726

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Hello this is Chef John from foodwishes.com with Carolina red slaw that’s right just when you think you’ve seen every coleslaw there is to see you hear someone talking about Carolina Red’s law on one of those Barbecue Pit Master shows so you give it a try and long story short it becomes your new

Favorite coleslaw and besides learning a new and delicious barbecue side dish we’re going to share a few tips that will make any coleslaw recipe better so with that let’s go ahead and get started with the star of the show One relatively young green cabbage and what we’ll do is cut that in half

And then we’ll make a triangular cut at the bottom to remove the core and sometimes when your cabbage is relatively young and this one was only about two and a quarter pounds you’re really not going to have much of a core but muscle memory such as it is I went

Ahead made those cuts like I always do and once that has been decored and maybe any large obvious ribs at the bottom trimmed away we are going to move on to chopping this up into very small pieces which is very simple and easy if you follow this technique

Which is to make thin slices like this maybe every like eighth of an inch and then once you’ve cut about this much we will stop and turn it and then we’ll slice across as shown again about every eighth of an inch which is going to get us very close to

The size we want and then once that’s been accomplished we’ll kind of bring that all together and give it one more quick chopping like this until it’s exactly as fine as we want and sure some people do this in a food processor but then you have to clean it

Plus instead of nice clean Sharp Cuts like this you’re sort of ripping and tearing the Cabbage which will not produce as good a taste or Texture so trust me hand cut is the way to go and even if you’re slow with a knife this is only going to take a few minutes

And then once that cabbage is cut we’ll transfer it into a nice large bowl and we will move on to the most important step which is basically giving this a quick curing with salt in the rule of thumb here is about a teaspoon of kosher salt per pound of

Cabbage which is why I’m going to sprinkle over about two teaspoons and then what we’ll do is give this a very thorough mixing at which point we’ll let it sit on the counter for about 30 minutes and during that time the salt’s going to pull liquid out of the Cabbage which not

Only makes it taste better because we’re going to lose some of the bitterness but also and I think more importantly it’s going to keep the texture of our cabbage very crispy and crunchy for a very long time like as in days so if you only remember one thing from

This video it should be this and that’s it once that salt’s done its thing for about 30 minutes or so we’ll go ahead and give it a quick stir and then transfer into some kind of calendar strainer so we can let that access liquid drain out

And by the way some people like to rinse it at this stage but I do not okay I’m going to keep any salt that’s still attached which I find is going to season this perfectly since if we rinse it off we’re going to have to season it up anyway

But anyway let’s let that sit and drain for about 10 minutes and while that’s happening we can go ahead and mix up our dressing which is very simple and easy and it starts with a generous amount of ketchup and for this we really do want to use something nice

And then to that I’m going to add one technically optional ingredients which would be some finely diced red sweet bell pepper or if you wanted some roasted red pepper from a jar would also work great or if you like it really spicy you could use hot pepper

But I do think some pepper adds a great flavor to this and then because this is a southern coleslaw we will definitely be adding some sugar as well as some apple cider vinegar and then we’ll season this up with a little bit of smoked paprika

Or as I call it the bacon of spices plus we’ll do some freshly ground black pepper as well as a few shakes of cayenne just to stay in shape and then this usually gets a little bit of hot sauce which I’m gonna do with some sambal

Which is like a ground chili sauce as well as a generous squirt of shirata and believe it or not that’s it all we need to do is take a whisk and give this a mix and obviously if you want to use different hot sauces or some different spices feel free

I mean you are After All the Right Said Fred of this Carolina red and speaking of too sexy look at that color in The Taste is going to be just as gorgeous and once that’s mixed we can go back and check our cabbage and you will

See here all that excess moisture in the bottom of the bowl and some folks actually like to dry the cabbage with towels at this point but I’m going to go ahead and just dump it into the dressing and I have no problem if a couple tablespoons of liquid come along with it

Since some of those same recipes to say to dry the cabbage also having us add a little bit of water to the dressing so I say we just transfer it all in and then give it a very thoughtful and extremely thorough mixing until everything’s perfectly combined

And again to me the real advantage of curing with that salt is not so much that is pulling that liquid out of the Cabbage which is also nice but it’s really what that salt does to the texture and as you will hopefully find out if you do that step you will be enjoying

The crispiest and crunchiest coleslaw of your life alright it is borderline magical that’s it once we have that mixed we’ll go ahead and cover it and pop it in the fridge for a minimum of four hours although I do think overnight is probably better

And if you want to give it a mix or two during that time go for it that is never a bad idea so I went ahead and covered mine and popped it in the fridge for six hours and then I pulled it out and gave it a stir

And you would think because that cabbage was cut so small that it would sort of break down as it sat with the dressing and sort of will to get all soft and watery but that does not happen yes once again thanks to the salts which I will now try to stop talking about

But anyway we’ll give that a mix and then grab a fork and give it a taste just in case we want a little more salt or a little more spice and after one bite I determined mine to be perfect but just to be sure we’ll take one more bite

So that we have absolute verification and once we’re happy with how that tastes we’ll transfer it into our serving Bowl and maybe garnish the top of the few freshly sliced green onions and that’s it my version of Carolina red slaw was ready to enjoy and that my friends was an incredible bitus law

All right I’ve already talked a lot about the texture which in case you missed it is very crispy and crunchy and as far as the flavor goes this has everything I want in a coleslaw okay it’s sweet and tangy and spicy and even though we season this very

Simply and only used a handful of ingredients I would still describe the flavor of this as very complex and not one dimensional which a lot of coleslaws can be so if you’ve not had this before and you’re a fan of coleslaws in general it is not to be missed and you should

Definitely give it a try at your next barbecue and as fabulous as that was eaten right out of the bowl it was even more amazing next to these Cherry Cola ribs which if you haven’t seen the recipe for those you should check it out and besides the obvious use of this is a

Side dish next to some barbecue it is also used as a topping for like a pulled pork sandwich or maybe a grilled or fried chicken sandwich or believe it or not a burger but anyway I’m sure you’re going to have no problem figuring out how to eat this

Oh and then quickly before I sign off I’m going to serve up one more portion to show you what this looks like after it sits in the fridge for three days oh yeah you heard me three days and not only does it look the same it tastes and feels the same

So if there was ever a coleslaw that you could make ahead of time this is the one but anyway that’s it my take on Carolina red slaw I know it’s not actually red okay it’s more of a pinky salmon but we’re calling it red anyway since nobody and I mean nobody wants to

Eat a Carolina pinky salmon slaw but no matter what you call it or how far ahead of time you make it I really do hope you give this a try soon so please follow the links below for the ingredient amounts a printable written recipe and much more info as usual dissolves enjoy

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