Red Slaw Recipes

BBQ RED SLAW

Steps:

• Place chopped cabbage in a large bowl.
• Whisk together ketchup, vinegar, sugar salt and pepper.
• Pour dressing over cabbage and toss until well mixed.
• Store in an airtight container in refrigerator until ready to serve.
• Serve with pulled pork on rolls, ribs or BBQ chicken

CAROLINA STYLE RED SLAW

Steps:

• 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.
• Serve with chopped pork barbecue or your favorite barbecue entrees.

RED CABBAGE SLAW

Steps:

• In a large bowl, whisk together vinegar and sugar until dissolved. Slowly whisk in oil, celery seed, salt and pepper to taste. Toss in cabbage, carrots, red onion and raisins to coat well. Cover and let sit at least 1 hour.

RED BBQ SLAW

Steps:

• 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.

CRUNCHY RED CABBAGE SLAW

Steps:

• Using a large knife, shred the cabbage and place in a large bowl with the carrot, apple and spring onions.
• Whisk together the mayonnaise, vinegar and oil. Season then toss with the salad. Serve or see our suggestions, below right.
• To make with roast chicken, snip the stalks from a punnet of mustard cress and stir half into the coleslaw with the wholegrain mustard. Divide between plates then scatter the roast chicken (leftovers or shop bought) on top. Sprinkle with the remaining cress and serve.
• To make with marinated chicken, heat the grill to high. Tear the leaves from a large bunch basil and scatter half of them into the coleslaw. Chop the rest and mix with a pinch ground fenugreek or coriander, zest and juice of the lime, olive oil and salt and pepper to taste. Rub the chicken breasts in the lime mix (leave to marinate for 10 mins if time), then grill for 6 mins on each side until golden and cooked through. Thickly slice and serve on top of the coleslaw.

RED CABBAGE COLESLAW

Steps:

• Combine vegetables in a large mixing bowl.
• In a microwavable bowl combine oil, vinegar, and sugar; Microwave uncovered for about 45 seconds to dissolve sugar - NOTE if you are using splenda omit this step.
• Pour hot dressing over vegetables; mix well.
• Refrigerate to blend flavours.
• Leftovers will keep a couple days in the fridge.

PURPLE CAULIFLOWER AND RED CABBAGE SLAW

Steps:

• In a large bowl, toss the cauliflower and cabbage with the dressing until fully coated. Sprinkle with the sunflower seeds. Serve immediately or refrigerate up to overnight.
• Put the oil, vinegar, honey, mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 large egg in a blender and blend until smooth. Use a spatula to stir in the poppyseeds, then season with more salt and pepper if needed. Refrigerate until ready to serve.

RED CABBAGE SLAW

Steps:

• Combine cabbage, carrot, mayonnaise, cranberries, walnuts, milk, cider vinegar, and sugar in a bowl; stir well. Cover and refrigerate until chilled, about 4 hours.

RED CABBAGE APPLE SLAW

Steps:

• In a bowl, toss apple with lemon juice. Add the remaining ingredients and toss to coat. Serve immediately.

RED CABBAGE SLAW

Steps:

• In a jar with a tight-fitting lid, combine the oil, vinegar, honey, salt and mustard; shake well. Place cabbage in a large bowl; add dressing and toss to coat. Refrigerate until serving.