Time 1h15m Yield 8 Number Of Ingredients 6 Steps:
Place the cabbage into a salad bowl. In a small bowl, whisk together apple cider vinegar, ketchup, sugar, red pepper flakes, and hot sauce until the sugar has dissolved. Pour the dressing over the cabbage, toss thoroughly, and refrigerate at least 1 hour before serving.
Number Of Ingredients 7 Steps:
Place chopped cabbage in a large bowl. Whisk together ketchup, vinegar, sugar salt and pepper. Pour dressing over cabbage and toss until well mixed. Store in an airtight container in refrigerator until ready to serve. Serve with pulled pork on rolls, ribs or BBQ chicken
Time 10m Number Of Ingredients 7 Steps:
Shred the cabbage with the grater or food processor and set aside. Mix the ketchup, vinegar, sugar, salt, pepper and Sriracha together in a small bowl. Pour the mixed ingredients over the cabbage and mix well. Add more salt and pepper to taste. Stir well before serving (slaw tends to separate and the juices run out. Just mix it up again and it will be fine). Serve on your BBQ sandwich or as a side item. Awesome with hushpuppies.
Time 15m Yield 4 to 6 servings Number Of Ingredients 11 Steps:
In a large bowl, toss the cauliflower and cabbage with the dressing until fully coated. Sprinkle with the sunflower seeds. Serve immediately or refrigerate up to overnight. Put the oil, vinegar, honey, mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 large egg in a blender and blend until smooth. Use a spatula to stir in the poppyseeds, then season with more salt and pepper if needed. Refrigerate until ready to serve.
Time 50m Yield 4 servings Number Of Ingredients 10 Steps:
Combine all ingredients, except cabbage, in a blender and blend until smooth. Season with salt and pepper, to taste. Place cabbage in a large bowl and toss with the vinaigrette. Season with salt and pepper and let sit 30 minutes in the refrigerator before serving.
Time 1h30m Yield 4 servings Number Of Ingredients 7 Steps:
In a small bowl, mix together the dry ingredients. Add the wet ingredients and mix well. The vinegar mixture should have a reddish appearance. Pour the mixture over the cabbage and stir to combine. Chill the slaw in the refrigerator for at least 1 hour before serving.
Number Of Ingredients 7 Steps:
Combine dry ingredients. Add the wet ingredients and mix well. Pour the mixture over the cabbage and stir to combine. Chill the slaw in the refrigerator for at least 1 hour before serving.
Time 15m Yield 10 servings. Number Of Ingredients 6 Steps:
In a jar with a tight-fitting lid, combine the oil, vinegar, honey, salt and mustard; shake well. Place cabbage in a large bowl; add dressing and toss to coat. Refrigerate until serving.
Time 30m Number Of Ingredients 16 Steps:
Using a large knife, shred the cabbage and place in a large bowl with the carrot, apple and spring onions. Whisk together the mayonnaise, vinegar and oil. Season then toss with the salad. Serve or see our suggestions, below right. To make with roast chicken, snip the stalks from a punnet of mustard cress and stir half into the coleslaw with the wholegrain mustard. Divide between plates then scatter the roast chicken (leftovers or shop bought) on top. Sprinkle with the remaining cress and serve. To make with marinated chicken, heat the grill to high. Tear the leaves from a large bunch basil and scatter half of them into the coleslaw. Chop the rest and mix with a pinch ground fenugreek or coriander, zest and juice of the lime, olive oil and salt and pepper to taste. Rub the chicken breasts in the lime mix (leave to marinate for 10 mins if time), then grill for 6 mins on each side until golden and cooked through. Thickly slice and serve on top of the coleslaw.
Time 30m Yield 4 Number Of Ingredients 10 Steps:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place corn on hot grill and cook until charred on all sides, about 15 minutes. Remove corn from grill and cool. Pour lime juice into a bowl; add cilantro, cumin, salt, and pepper. Pour olive oil into lime juice mixture while continuously whisking until dressing is smooth. Add cabbage and jalapeno pepper to dressing and toss. Cut corn from cob and mix into cabbage mixture. Crumble queso fresco over slaw; toss well.
Yield Makes 6 servings Number Of Ingredients 9 Steps:
Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Whisk vinegar, sugar, 1/2 cup oil, mustard, and tarragon in medium bowl. Season dressing with salt and pepper. Brush cabbages and green onions with oil; sprinkle with salt and pepper. Grill cabbages until dark grill marks form, 3 to 4 minutes per side. Grill green onions until charred on 1 side, 2 to 3 minutes. Transfer vegetables to work surface. Chop green onions and cabbages; place in large bowl, discarding cores. Add dressing; toss to coat. Season slaw to taste with salt and pepper.
Time 20m Yield 8 serving(s) Number Of Ingredients 10 Steps:
For the Coleslaw: place the cabbage and onion in a non-reactive mixing bowl and toss well. Set aside. For the dressing: combine all ingredients in a non reactive pan and bring to a boil over moderate heat. Stir until the sugar dissolves. Pour the hot dressing over the coleslaw and toss well. Cool a bit and cover. Refrigerate until serving.
More about “red bbq slaw recipes”
Time 20m Yield 6 serving(s) Number Of Ingredients 7 Steps:
In a large bowl, whisk together ketchup, vinegar, sugar, hot sauce, salt, and pepper; add cabbage and toss to combine. Let sit, tossing occasionally, for 20 minutes. Chill.
