This vinegar coleslaw is inspired by the red slaw served with North Carolina BBQ. It has no mayonnaise and is the perfect tangy coleslaw to go along with your bbq.
Course Salad, Side Dish
Cuisine American
Keyword bbq coleslaw recipe, no mayo coleslaw, simple coleslaw recipe
½of a medium red cabbageabout 4 cups cabbage, finely chopped
3green onionsfinely chopped
½cupketchup
⅓cupapple cider vinegar
2 ½Tablespoongranulated sugar
1teaspooncrushed red pepper flakes
1teaspoonkosher saltor to taste
1teaspoonground black pepper
1-2dashes of hot sauce
Instructions
Add your chopped cabbage, chopped green onion, ketchup, apple cider vinegar, white sugar, crushed red pepper flakes, salt, black pepper, and hot sauce to a large bowl and stir until thoroughly combined.
Cover and chill in the refrigerator for at least one hour or up to overnight. Serve and enjoy.
Notes
For best flavor, chilling overnight is recommended. This allows for the flavors to develop and meld together.
Eat as a side or top on your favorite BBQ, hot dogs, or hamburgers.
You can use green or red cabbage for this recipe.
If you do prefer a creamier slaw, you can mix in a couple of tablespoons of mayonnaise.