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