Carolina Red Slaw
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In Carolina barbecue restaurants, customers can't get enough of this spicy slaw. Once we tasted it, we had to figure out how to make it.
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.
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
If any large pieces of cabbage slip by the shredding blade of the food processor, chop them by hand.
Microwave vinegar and pepper flakes until mixture is bubbling around edges, 1 to 1 1/2 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, 1 1/2 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 1/3 cup). Toss cabbage and dressing in clean large bowl until combined. Cover and refrigerate for 30 minutes or up to 2 days. Serve.