Carolina Red Slaw
By America's Test KitchenPublished on November 8, 2012
Time
30 minutes, plus 30 minutes chilling
Yield
Serves 8 to 10
Ingredients
½ cup cider vinegar ½ teaspoon red pepper flakes ⅔ cup ketchup 2 teaspoons table salt, divided1 head green cabbage, cored¼ cup sugar
Before You Begin
If any large pieces of cabbage slip by the shredding blade of the food processor, chop them by hand.
Instructions
- Microwave vinegar and pepper flakes until mixture is bubbling around edges, 1 to 1½ minutes. Whisk ketchup and 1 teaspoon salt into vinegar mixture until combined.
- Cut cabbage into 2-inch-thick wedges and shred in food processor fitted with shredding disk. Toss cabbage, sugar, and remaining 1 teaspoon salt in large bowl. Cover bowl and microwave until cabbage is just beginning to wilt, 1½ to 2 minutes, stirring halfway through. Transfer cabbage mixture to colander set over bowl. Let cool to room temperature, about 15 minutes, stirring occasionally.
- Press cabbage to release excess moisture; discard liquid (it should measure about ⅓ cup). Toss cabbage and dressing in clean large bowl until combined. Cover and refrigerate for 30 minutes or up to 2 days. Serve.
Time
30 minutes, plus 30 minutes chillingYield
Serves 8 to 10Ingredients
½ cup cider vinegar
½ teaspoon red pepper flakes
⅔ cup ketchup
2 teaspoons table salt, divided
1 head green cabbage, cored
¼ cup sugar
Test Kitchen Techniques
Ingredients
½ cup cider vinegar
½ teaspoon red pepper flakes
⅔ cup ketchup
2 teaspoons table salt, divided
1 head green cabbage, cored
¼ cup sugar
Test Kitchen Techniques
Ingredients
½ cup cider vinegar
½ teaspoon red pepper flakes
⅔ cup ketchup
2 teaspoons table salt, divided
1 head green cabbage, cored
¼ cup sugar
Test Kitchen Techniques
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.
Before You Begin
If any large pieces of cabbage slip by the shredding blade of the food processor, chop them by hand.
Instructions
- Microwave vinegar and pepper flakes until mixture is bubbling around edges, 1 to 1½ minutes. Whisk ketchup and 1 teaspoon salt into vinegar mixture until combined.
- Cut cabbage into 2-inch-thick wedges and shred in food processor fitted with shredding disk. Toss cabbage, sugar, and remaining 1 teaspoon salt in large bowl. Cover bowl and microwave until cabbage is just beginning to wilt, 1½ to 2 minutes, stirring halfway through. Transfer cabbage mixture to colander set over bowl. Let cool to room temperature, about 15 minutes, stirring occasionally.
- Press cabbage to release excess moisture; discard liquid (it should measure about ⅓ cup). Toss cabbage and dressing in clean large bowl until combined. Cover and refrigerate for 30 minutes or up to 2 days. Serve.
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