I grew up eating Lexington style barbecue and red barbecue slaw. We won’t argue here about Eastern vs. Western style barbecue in North Carolina, as the most important part to me was and remains the red slaw. And that, my friends, is undisputed! For my money, red slaw beats standard coleslaw, every time. Back in the day, I always ordered extra slaw and topped it with vinegar-based barbecue sauce and Texas Pete hot sauce. Let me tell you, it was crazy good. This is my version of red slaw, and it pairs well with one of my other favorite recipes, Vegan Mock Pork BBQ.
- 3-4 cups grated cabbage
- 1/4 cup ketchup
- 1/4 cup vinegar (white or apple cider)
- 2 tablespoons brown sugar
- 1/2 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
- Grate the cabbage and put it in a glass or metal bowl. I use a large-holed grater, but you can make it more coarse or fine – chop or grate it to the consistency you see fit!
- Mix the wet ingredients in a large glass measuring cup.
- Pour the mixture over the cabbage and stir to combine.
- Chill for at least an hour before serving. It’s even better the following day.