The Perfect BBQ Side Dish (Carolina Red Slaw) | Food Wishes
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- Опубліковано 7 лют 2025
- Carolina red slaw is tangy, sweet, spicy, and savory, with an irresistibly crispy, crunchy texture. It works perfectly as both a side dish, and a topping for things like pulled pork, burgers, and hot dogs. Plus, this is mayo-free, which means it can safely sit out on a hot picnic table. Enjoy!
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My family opened the first of it's many BBQ restaurants in NC in the 1930's. We were said to have invented this type of slaw, but I always wondered if the idea didn't come from kimchi or some other Asian dish, but the ingredients are basically what goes into Piedmont style sauce, or "dip" as most restaurants in central NC call it. We didn't use sambal or siracha but I'm good with both of these being included. Ours was salt, black pepper, sugar, cayenne, ketchup and apple cider vinegar. We mixed the dry ingredients in a food grade storage bin starting with 100# bags of sugar to give you a sense of scale. Our busiest stores would go through 500# (or more) of cabbage per day, so the dry ingredient batches were made about every other day. This video is pretty timely since I noticed it as I was throwing a 200# pound hog onto my cooker for a party tonight. In a couple of hours I'll be shoulder deep in a 75# pile of chopped cabbage mixing up a batch for family and friends. And yes, I will smell like ketchup and vinegar for the next couple of days.
We used a buffalo chopper to process the cabbage and could go through 500# in about an hour, and we used the core. Growing up I spent my mornings processing cabbage, cutting onions for onion rings, and pulling shoulders off the wood fired pits that had cooked overnight. Friends at school either loved me or hated me depending on what I prepped that morning before school. Most of our locations cooked 2000#(raw weight)(yes, 1 ton) of pork shoulders per day, yielding about 1200# usable meat after skin/bone removal post cook, so enough for about 4500 sandwiches or some combination of sandwiches/trays/plates. We were Curtis Meat Packing company's largest customer for many years, and when we sold the last of our restaurants they ceased selling fresh meat.
Thank u for sharing !
I grew up in Charlotte. Live in Austin TX now. I need to introduce our red slaw to the TX pork BBQ scene. It would make the best sandwiches!
Thank you for sharing!
As someone born and raised in Charlotte I have never heard of this, and I've eaten BBQ all over the state.
@@JonO387that doesn't mean that it isn't a thing. I grew up in this, didn't know there was a mayo based sauce until I was over 18.
You are the Tom Brokaw of your Carolina Red Slaw.
The dan rather and peter jennings of cold slaw for chef john.
🫡
😂 Tom Brokaw ❤😂
The ma and pa of your Carolina Red Slaw
I love this. Something other than the mayo based dressing!
Look up Krautsalat! It's the German version of coleslaw, with a light, tangy vinegar dressing, green bell peppers, and (ideally) lots of black pepper. Light, refreshing and crunchy.
Yep. I use olive oil, lemon juice, salt and pepper. Definitely no sugar
I made this today. I added a bit of celery seed to the dressing. It's turned out fantastic. Thanks for sharing.
It's refreshing to see someone besides me who hand cuts their cabbage for cole slaw.
The shelf-life of this slaw is a mind blower! 🙏👍
I made this with red cabbage and without the sugar, and it was delicious! I've never really liked mayo with cabbage, so using barbecue and tomato sauce has opened my eyes to new ways of making slaw. Thanks, Chef John!
Every good Carolina boy knows you take those cores and salt them to snack on while making your Red Slaw!
No.
I've been making this slaw for years and I'm from Gaston/Lincoln County,, never heard of that.. but to each their own my friend... too bitter for me.
Red slaw with my pulled pork sandwich at the Lexington Barbeque, heaven on earth!
Kinda want to try this on a pulled pork sandwich next time I make some, but I'd definitely go for the jarred red peppers and maybe 50/50 ketchup and bbq.
I love this slaw on a pulled pork sandwich. They were made for each other.
Try it on a chopped pork sandwich. That's how they'd do it where this slaw comes from.
Frer John, there is a very similar slaw that is traditional to the Alabama/Tennessee border region, i.e., the Tennessee River Valley area, that is used exclusively on hotdogs and burgers, as a topping. IF you are ever in the region, travel along the Tupelo Pike and sample the offerings in the various BBQ or Burger stands there. You won't be disappointed!
In Lexington NC we only eat red slaw on hotdogs with mustard and chili. And of course bbq sandwiches
I'm from coastal NC and have never heard of this. Amazing what you learn.
As someone from the Piedmont and a chef, I approve of your variation. It is a very underrated and unknown delicacy of NC.
What part of nc , born and raised never heard of this
@@DabsNanime I've usually encountered this variation in the western half of the state, from Winston-Salem and Statesville onward toward Asheville. Personally have only encountered it once east of Raleigh
@@boogiedaddy3434 really that’s crazy my dad’s family born and raised in Asheville but I never heard of this , looks good i definitely need to try it
@@DabsNanime
Helpful hint?
A herd of cattle
A herd of horses.
A herd of bison.
The word heard has the word "ear" in it. It's what we do with our EARS. ⚘
@@majoroldladyakamom6948 clam down miss English major 😂😂
Thank You!!!! To match our red clay soil and because it is by far THE best cole slaw EVER!!!! ❤❤❤❤❤❤❤
My sister and me used to ride our bikes down to the local Lays store in Alabama, and they served red slaw on a roasted hot dog, steamed bun, and the slaw was hot too. So unbelievably good, been trying to find that recipe for decades, hope this one is it this time. Lovely "slaw dog".
Incredible idea, you have done it again. Will definitely try this.
The pool hall in the town square of Fayetteville, TN had amazing slaw burgers. I bet this would be fantastic on a burger. Thank you Chief John.
This was incredible! Tangy and really tasty. Do not skip the salting!
After all, you are the Charles Babbage of that youngish green cabbage.
looks delicious, thanks for another great recipe!
As I am from the town that invented red slaw. I would say you are close but no bell pepper is to be used. Hot sauce recommended is texas Pete made in North Carolina also
Made this last night, had it with dinner (crab & crawfish étoufée and dirty rice) tonight. Sampled a little last night after it had been in the fridge an hour or two, and it was way more aggressively vinegar- and sugar-forward than it was tonight. Like Chef John says, it’s better if you give it time to let all the flavors come together and mellow a little, and the pre-salting stage allows you to do that without it getting soggy.
I remember asking a family member in NC for a recommendation of a BBQ restaurant near them. They said they didn't have one. After investigation, I found out that there was one. They didn't like it and their entire opinion came from the red slaw. We went and had the meats and non-red slaw (they had both red and not-red) and found it to be very good. Now I'll need to send them this recipe to try and convince them it's good.
Hard to believe but I have never tried Red Slaw 😮 I love trying variations of recipes. This one will be on my menu this week. I’m glad it popped up on my playlist. Thank You
Greetings from Redondo Beach CA🌷🌷This recipe came right on time for my July 4 wish list to make. Your cooking method and video is very entertaining to watch with your great sense of humor, too.🥰
This looks amazing!
I’ve lived in north and South Carolina since 2002 and have ever seen this before
Because it's not a real thing. Apparently it's the vinegar based slaw you find all over NC but for some reason they made it red, which I have never seen in NC.
It's a thing, alright. I would like to invite you to the Lexington BBQ festival that is held each year in downtown Lexington. It's a big deal with many tens of thousands attending. It's scheduled for October 28 this year (2023).
@@clarencegreen3071 adding it to my calendar NOW!
@@JonO387 Yeah it exists in and around the Metro Charlotte area. I had never heard of it either but my nephew's in-laws all live in Gaston country and they eat it all the time.
This looks so good!!!! I'm not a big fan of ketchup on its own but your recipes always transform it in a way I really enjoy it!!
I’ll prep this up right now, I think. I have the spare ingredients on hand anyways. I was wondering what to do with these.
This turned out to be rather timely! Another great production, chef!
This looks so good❤
That specifically comes from Lexington, NC. Where I was born and raised, and still live. 57years. There is no ketchup in it. It's tomatoe sauce white vinegar red and black pepper, sugar and salt.
Ketchup is just tomato, sugar, vinegar, and salt anyway, so using ketchup vs tomato sauce doesnt really make a difference
Did you see the person say they been all over the Carolinas and never head of this type of slaw? How do you profess to be a Carolina bbq expert and never been to Lexington lmao.
The very best slaw, ever. Lexington (NC) barbecue is terrific.
I could see making this and having it serve as the base for a salad topped with some shrimp and/or grilled chicken. :D
I just happened to be looking for a non-mayo coleslaw and this looks like the ticket!
I have a couple of picky family members that refuse to eat anything with mayonnaise, including most slaws. This might just be the side dish to try this summer!
I love your recipes and your voice!!👏💫
Only 'slaw recipe I've ever seen that I've actually wanted to make!
Printed and going to be used tomorrow night!! Yummy
I know the prep on cutting the cabbage like this is going to improve my slow by 100%! I have the original NC bbq sauce recipe. Not like what you made but I never got the slaw right. I can make slaw like I grew up with now though.
Reminds me of Stameys in Greensboro.
Looks so good!
Nice!
You can also call this a curtido. It’s a super easy way to prolong your salad.
I often substitute kohlrabi for cabbage in any kind of coleslaw because it's a smaller veg and more manageable for a two person household. I will try this one with kohlrabi.
A great recipe! I have to try it.👍👍
Hmm, I'm thinking that you could use the same process when making regular slaws. Also, I think that adding a little mayo to the recipe might be good as it tends to take the sharp taste away from any vinegar. Thanks for all the good recipes.
Nope! No mayo at all in this recipe. Don't even "think" about it!!! lol
I have to try this!😊
I love coleslaw - and this is very exciting.
Rocky River Springs Fish House in Norwood NC adds tomatoes to slaw. Just tomatoes, not a lot. It’s super addictive.
As a North Carolinian who's been to practically every bbq joint in both states... God only knows where this idea came from. It ain't nothing anybody around here's ever heard of.
You never been to High point then obviously. Kepleys bbq has the best. It’s all over NC. Your missing out.
@@purpleshoespurp3462 yep been to HP but never that place. I'll pass on fake bbq sauced slaw thanks lol
I don’t believe you are as much of a Carolina bbq expert as you think if you have never tried red slaw. And I’m sure “everyone around there” doesn’t appreciate you speaking for them 😅
South carolina right here and I don't think I've heard of it either BUT I also don't like slaw
@@gregrowan843 not a huge fan either but some places make it good. Was just thinking about the old haunts and how I want SC style now too
TY!
Hmm, maybe I can convince my family to like coleslaw if I try this recipe . . . 😋 Looks great to me!
My grandpa loved a pulled pork sandwich with coleslaw on it.
Ive never heard of this before. I will give it a try❤
I will,call lexington nc for this !
I have been hunting and hunting for your recipe for easy coleslaw making with tri color mix. Did you remove it? It is not coming up at all…I need that recipe. That is my go to recipe from your page!!!!!!!!
That is trippy. I *want* to make some, but I'll have to wait for one of our groupings to justify it.
The core is the best part of the cabbage.
Looks delicious. Will be making this soon. I love the perfect green onion flower you made as garnish. Accidentally?
i've never had this and will have to try making it, but from the look of it, it reminds me a lot of Salvadorian slaw
I need you on tiktok!!!
If you live anywhere near Gastonia NC, you know about R.O.'s slaw. I wish Chef John would take that on! I've been trying for years to replicate it since I live in SC now.
Nah, most people anywhere near Gastonia avoid it like the plague.
Hey, Chef John, can we get your angle on "sticky toffee pudding"? I had it recently at a british pub in florida and it was amazing.
I love Chef John and have been subbed for a long time, does anyone know of any UK UA-cam chefs like John? sometimes I find it hard to get the same ingredients in the UK but I don't want to lose the style of video many thanks in advance for suggestions
On the wider technique of using salt, if I was making a different coleslaw with multiple types of veg (say, cabbage plus carrot and onion) should I use the salt technique on all of the veg together, or still keep it just for the cabbage?
Well, I almost feel like making this slaw again because I can't believe it was so hot that it burned my mouth, thinking I must have made a mistake. I've been making your recipes for years and have never been disappointed so I took this dish along with your drunken baked beans to a picnic yesterday without tasting first. I am sorry to report there were plenty left at the end and after tasting, not only was the slaw uncomfortably hot in the mouth, but the beans were on the hard side and I just had to trash both. On a positive note, the cabbage was nice and crispy.
It's all about the rippin' and a tearin'.
This is so weird. I absolutely made almost this very same thing spontaneously two days ago. I had done a pork shoulder with your recipe but added achiote paste and wanted a slaw-like addition to make sandwiches with it. I didn’t want regular sweet coleslaw, so I made my own recipe with a Carolina style BBQ sauce, ACV, Dijon, celery seed, and salt / pepper. I also used some purple cabbage.
@1:42 “ripping and tearing”….is Chef John a secret meme master…? 😂
As someone who hates mayonnaise in every conceivable way I’m always looking for alternative ‘slaws. s might be the holy grail I’ve been looking for
So I have to tell you Chef, I made this today and when I had just finished it and it was at room temperature, it was unbelievably delicious. Easily a 5 out of 5. I was so excited.
Then the longer it refrigerated, the worse/funkier it got. By the time I served, it had dropped to maybe a stinky 3 out of 5.
Any idea what could have caused this from a food perspective??
That would be so good on fish tacos!
I'm very tempted to use purple cabbage for this!
I am so trying this....thank you so much....= )
As often as John adds cayenne pepper to “stay in shape”, he must be in great shape! 😮💨😅😂❤
Very nice! ❤
I love your channel, and your recipes, despite not being a fan of cayenne (or anything with that sort of heat, to be honest). I'm not a picky eater whatsoever, but other than the cabbage and the red bell pepper, there is really nothing I like in this salad. I'm still interested to taste it, though. I wonder how it would taste with less ketchup, and less of the hot sauce, sriracha, cayenne, etc...Oh, and definitely less sugar, as I really cannot deal with how sweet Southern cole slaw is. I bet there is a variation on this that I would really enjoy, though. Something different.
I'm sure your version will be great for your tastes.
My grandma always used a cheese grater. Sooo much easier and best "cut".
ohhh, mmm, yeah... topping a grilled chicken burger! I'm aslobberin' now.
A version of many different types of nc slaw but i respect it 😎
I prefer using a food processor, so much easier! Plus I don't mind the clean up of it after. It doesn't take that long to do.
I use Heinz Chili Sauce for the ketchup and Cholula for the heat. Works very well with pork or fried fish.
Excellent, thanks.
I lived in NC for 15 years and never saw this. Surprising because the sauce is similar to the BBQ sauce used there. I guess I didn’t get out much.
It’s also a fat free bbq side dish…
i dont like ketchup , but i will try it as is . see how i like it . Ill also add some carrots and maybe some other crunchy veggies
Fairly new to the Piedmont Triad here and I've been seeing this at a number of places nearby. I had just assumed they were making this out of the "dip" they served with the pork, but i have yet to try it myself. You can tell some of it goes pretty heavy on the cider vinegar...
Mmm red slaw
Heads up the AllRecipes article says South Carolina -- this is a North Carolina food :)
bruh that's cray cray chef jong
For true BBQ connoisseurs, just look up Lexington BBQ (Lexington, N.C.) and you’ll see the red slaw.
Eastern North Carolina BBQ comes with white slaw.
We take our BBQ very seriously 🐽 (and our slaw too 😉)
This is the only Carolina red slaw recipe on yt….me thinks you made it up
I get mine nice and fine with a box grater. Way easier than chopping it.
BEST way to cut cabbage ultra fine is with a mechanical "ice crusher"......it's a round tube with a rotating razor blade at the bottom with a plunger plate at the top........I found out how they did it from a local BBQ joint that has the best coleslaw I've ever had........the only problem is it's very hard to clean as it doesn't really come apart.
It came out amazing,,I added just a teaspoon of ranch powder ,goodness gracious 😂
What are your thoughts on using a mezzaluna?
No msg foe flayyyvuh hai-yaaaaaah!!
Chef John cooking up delicious meals and hot meme's with right said fred and too sexy protect this man at all costs
I make slaw with a boiled dressing, essentially pickling the vegetables which keeps them nice and crunchy and lasts for ages. Since my hubs loves slaw, it is very useful to make a huge batch that will last for a week or even two. I would like to try this but hubs hates ketchup! Maybe he won’t notice in the final product?
Reminds me of RO’s bbq slaw
Thank you for making a non Mayo coleslaw
I like it
Mayo free! Definitely making this for the loved ones who don't like mayo.
They will be grateful!
This was invented in Lexington NC for use on pulled pork BBQ.