Carolina Red Slaw
5 comments
Appears in Cook's Country June/July 2011
In Carolina barbecue restaurants, customers can't get enough of this spicy slaw. Once we tasted it, we had to figure out how to make it.
WHY THIS RECIPE WORKS
A far cry from your average creamy slaw, this version boasts a sweet-and-sour vinegary dressing with a punch of heat. Since this “red slaw” is most commonly served atop barbecue sandwiches, it’s finely chopped to ensure a cohesive texture.
