WEBOct 20, 2014 · Instructions. . Place chopped cabbage in a large bowl. . Whisk together ketchup, vinegar, sugar salt and pepper. . Pour dressing …
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WEBStep 1. Combine dry ingredients. Add the wet ingredients and mix well. Pour the mixture over the cabbage and stir to combine. Chill the slaw in the refrigerator for at least 1 hour before serving. .
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WEBIngredients. 2 ⁄ 3 cup ketchup; 1 ⁄ 2 cup apple cider vinegar; 1 ⁄ 2 cup sugar; 2 tsp. mild hot sauce; 2 tsp. kosher salt; 2 tsp. ground black pepper; 1 medium head cabbage, cored and finely
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WEBSep 19, 2013 · 3/4 cup western NC BBQ sauce, e.g., Bone Suckin' Sauce or Jim's Own Homestyle BBQ Sauce. 2 Tbs ketchup (use a spicy ketchup if you want slaw with a kick) 1 Tbs apple cider vinegar. Optional: Sugar, …
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WEBAug 26, 2022 · Combine all of the dressing ingredients in a bowl and stir to combine well. Place in the refrigerator. Core and shred or chop the green cabbage. Place in a bowl or colander and toss with the sugar and salt. …
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WEBDirections. In a small bowl, mix together the dry ingredients. Add the wet ingredients and mix well. The vinegar mixture should have a reddish …
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WEBIn a large bowl, whisk together ketchup, vinegar, sugar, hot sauce, salt, and pepper; add cabbage and toss to combine. Let sit, tossing occasionally, for 20 minutes.
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WEBMar 11, 2019 · Red slaw is a condiment commonly served on hot dogs, on barbecue pork sandwiches, as a side dish for other types of barbecue, on hamburgers, or with other foods. It is an essential part of "Lexington style" North Carolina barbecue. LEXINGTON RED SLAW RECIPE. 4 cups finely shredded cabbage. 1/3 cup apple cider vinegar. 1/3 cup …
WEBStep 1. In a large bowl, whisk together ketchup, vinegar, sugar, hot sauce, salt, and pepper; add cabbage and toss to combine. Let sit, tossing occasionally, for 20
WEBMay 13, 2020 · Instructions. In a medium size mixing bowl, mix together cabbage, onion and carrot. In a separate bowl whisk together ketchup, vinegar, sugar, pepper flakes, salt, barbecue seasoning and hot sauce. Pour dressing over slaw, mix well. Place into an airtight container and chill for several hours or overnight.
WEBDirections. In a small bowl, mix together the dry ingredients. Add the wet ingredients and mix well. The vinegar mixture should have a reddish appearance. Pour the mixture over the cabbage and stir to combine. …
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WEBJun 18, 2020 · Directions. 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.
WEBSep 12, 2014 · 1. In a large bowl whisk together ketchup, vinegar, sugar hot sauce, salt and pepper; add cabbage and toss to combine. Let sit, tossing occasionally, for 20 minutes.
WEBInstructions: In a bowl, combine the apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, paprika, chili powder, garlic powder, onion powder, black pepper, and salt. Mix well to create the barbecue sauce. Preheat your smoker to 225°F (107°C). Prepare the pork shoulder by trimming off excess fat and applying a generous amount of
WEBMix all dry ingredients into the chopped cabbage, and let sit for 20 minutes. Then add the wet ingredients and mix well. Allow to refrigerate as long as possible before serving. Weve made this twice since getting home. Used it on pork bbq sandwiches and as a side with ribs. Mmmmm good.
WEBJun 24, 2023 · Mix well and let sit for 30 minutes. If using fine salt, use half the amount. Transfer cabbage to a strainer, and set aside to drain for 10 minutes. Add ketchup, red bell pepper, cider vinegar, sugar, smoked paprika, black pepper, cayenne pepper, sambal chili sauce, and sriracha to a bowl; stir until dressing is well combined.
WEBPlace the saucepan over medium heat and bring the mixture to a simmer. Reduce the heat to low and let the sauce simmer for about 15-20 minutes, stirring occasionally. Remove the saucepan from the heat and let the sauce cool completely. Once cooled, transfer the sauce to a jar or bottle for storage. Refrigerate the sauce for at least a few hours