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Growing up in the foothills of North Carolina and enjoying Eastern North Carolina BBQ, we always had barbecue slaw or red slaw served with our pulled pork. The spicy, crunchy texture of the marinated cabbage takes BBQ to the next level. Serve with pork or chicken.
Ingredients
- 4 cups finely shredded cabbage
- 1/3 cup apple cider vinegar
- 1/3 cup ketchup
- 2 tablespoons white sugar
- 2 teaspoons crushed red pepper flakes, or to taste
- 2 dashes hot pepper sauce, or to taste
Directions
Step 1
Place the cabbage into a salad bowl. In a small bowl, whisk together apple cider vinegar, ketchup, sugar, red pepper flakes, and hot sauce until the sugar has dissolved. Pour the dressing over the cabbage, toss thoroughly, and refrigerate at least 1 hour before serving.
Cook’s Note
Barbecue sauce can be substituted for ketchup, and I like to chill mine overnight to allow for the flavors to combine.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 34 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Sodium125mg | 5% |
| Total Carbohydrate8g | 3% |
| Dietary Fiber1g | 4% |
| Total Sugars7g | |
| Protein1g | |
| Vitamin C15mg | 75% |
| Calcium17mg | 1% |
| Iron0mg | 2% |
| Potassium115mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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