Prep 15 mins
Cook 0 mins
You can make this vinegary, mayo-less cole slaw as hot as you want to ... it's based on the famous Carolina-style barbecue sauces and in fact, tastes good tucked into a shredded pork sandwich. Or try adding a little onion if you wish. Temper the heat if you need to; if the vinegar is too piquant, add a bit more sugar or ketchup. Just don't put any mayo in it, or it won't be authentic!
- 1 cup apple cider vinegar
- 1⁄2 cup ketchup
- 1 1⁄2 tablespoons packed brown sugar
- 1 teaspoon salt
- 1⁄4-1⁄2 teaspoon crushed red pepper flakes
- 4 cups shredded cabbage
- Combine all ingredients for dressing in a small bowl until sugar and salt dissolve.
- Mix into shredded cabbage.
Me and my 19 year old daughter liked this very much. This is not something I would eat on it own because the flavor of sauce is so strong but it is an excellent condiment piled on a burger which is how I used it. I did serve it along side regular coleslaw as an optional slaw. My daughter loves slaw dogs and thought this would be very good on hot dogs. I took your optional suggestions and reduced the vineger to 2/3 cup,added 1/3 cup chopped onion, increased the catsup to 2/3 cup, increased brown sugar to 3 Tbls. and because I like a little more heat I used 1 tsp. crushed red pepper. A very nice alternative to regular slaw. I will be making this again. As a matter of fact I am planning to buy a couple of pounds of frankfurters just so I can use this slaw on them in warm buns. Thanks for sharing.
This is a really different taste in cole slaw for me with such a strong vinegar taste. I did double the amount of brown sugar, but still the taste of vinegar was a little overpowering. I did like the slay, but next time I will add even more brown sugar and some onion to add more variety to the taste. I will make this again. Thanks for a new idean (at least for me) in cole slaw.