When I went to the grocery to get my ingredients to make a BBQ slaw, they only had purple cabbages I decided to give it a try. It was good but I think I’d recommend using 1/2 a head of green cabbage and 1/2 a head of purple if you can find it. This recipe follows the traditional North Carolina coleslaw recipe that uses cider vinegar, and ketchup as a flavorful base. It goes great with pork, chicken or a burger. This is number twenty-five in my countdown of cookout friendly recipes for the Fourth of July.
What to buy (serves 8-10):
- 1 head purple cabbage, chopped (check out this website for an easy way to shred cabbage)
- 1 cup cider vinegar
- 2/3 cup ketchup
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 3 tablespoons sesame seeds
What to do:
- mix sugar with cider vinegar until dissolved
- add other ingredients except the cabbage and mix well
- toss with cabbage until well mixed and serve immediately or allow to rest in the refrigerator for a few hours or overnight to let the flavors develop
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