Kentucky Red Slaw
You know you're at a real Kentucky barbecue when the coleslaw is red.
Why This Recipe Works
Some home cooks in the Bluegrass State have a unique approach to coleslaw: They swap out the mayonnaise for an unexpected ingredient: ketchup. To create a test kitchen version, we started with finely chopped cabbage. The fine chop is both traditional and practical, since it makes the slaw easier to pile on a barbecue sandwich. We often salt or microwave cabbage to soften it and take out its “squeaky” bite before combining it with the rest of the slaw ingredients. But we found that adding just a tablespoon of oil was enough to make the cabbage more tender. A hefty dose of cider vinegar provided tanginess while a combination of hot sauce and black pepper added a spicy kick.
© 2018 America's Test Kitchen. All rights reserved.