The Perfect BBQ Side Dish (Carolina Red Slaw) | Food Wishes
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- เผยแพร่เมื่อ 20 ส.ค. 2024
- Carolina red slaw is tangy, sweet, spicy, and savory, with an irresistibly crispy, crunchy texture. It works perfectly as both a side dish, and a topping for things like pulled pork, burgers, and hot dogs. Plus, this is mayo-free, which means it can safely sit out on a hot picnic table. Enjoy!
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My family opened the first of it's many BBQ restaurants in NC in the 1930's. We were said to have invented this type of slaw, but I always wondered if the idea didn't come from kimchi or some other Asian dish, but the ingredients are basically what goes into Piedmont style sauce, or "dip" as most restaurants in central NC call it. We didn't use sambal or siracha but I'm good with both of these being included. Ours was salt, black pepper, sugar, cayenne, ketchup and apple cider vinegar. We mixed the dry ingredients in a food grade storage bin starting with 100# bags of sugar to give you a sense of scale. Our busiest stores would go through 500# (or more) of cabbage per day, so the dry ingredient batches were made about every other day. This video is pretty timely since I noticed it as I was throwing a 200# pound hog onto my cooker for a party tonight. In a couple of hours I'll be shoulder deep in a 75# pile of chopped cabbage mixing up a batch for family and friends. And yes, I will smell like ketchup and vinegar for the next couple of days.
We used a buffalo chopper to process the cabbage and could go through 500# in about an hour, and we used the core. Growing up I spent my mornings processing cabbage, cutting onions for onion rings, and pulling shoulders off the wood fired pits that had cooked overnight. Friends at school either loved me or hated me depending on what I prepped that morning before school. Most of our locations cooked 2000#(raw weight)(yes, 1 ton) of pork shoulders per day, yielding about 1200# usable meat after skin/bone removal post cook, so enough for about 4500 sandwiches or some combination of sandwiches/trays/plates. We were Curtis Meat Packing company's largest customer for many years, and when we sold the last of our restaurants they ceased selling fresh meat.
Thank u for sharing !
I grew up in Charlotte. Live in Austin TX now. I need to introduce our red slaw to the TX pork BBQ scene. It would make the best sandwiches!
Thank you for sharing!
As someone born and raised in Charlotte I have never heard of this, and I've eaten BBQ all over the state.
@@JonO387that doesn't mean that it isn't a thing. I grew up in this, didn't know there was a mayo based sauce until I was over 18.
I made this today. I added a bit of celery seed to the dressing. It's turned out fantastic. Thanks for sharing.
Rocky River Springs Fish House in Norwood NC adds tomatoes to slaw. Just tomatoes, not a lot. It’s super addictive.
Frer John, there is a very similar slaw that is traditional to the Alabama/Tennessee border region, i.e., the Tennessee River Valley area, that is used exclusively on hotdogs and burgers, as a topping. IF you are ever in the region, travel along the Tupelo Pike and sample the offerings in the various BBQ or Burger stands there. You won't be disappointed!
In Lexington NC we only eat red slaw on hotdogs with mustard and chili. And of course bbq sandwiches
I love this. Something other than the mayo based dressing!
Look up Krautsalat! It's the German version of coleslaw, with a light, tangy vinegar dressing, green bell peppers, and (ideally) lots of black pepper. Light, refreshing and crunchy.
Yep. I use olive oil, lemon juice, salt and pepper. Definitely no sugar
Every good Carolina boy knows you take those cores and salt them to snack on while making your Red Slaw!
No.
I've been making this slaw for years and I'm from Gaston/Lincoln County,, never heard of that.. but to each their own my friend... too bitter for me.
Red slaw with my pulled pork sandwich at the Lexington Barbeque, heaven on earth!
You are the Tom Brokaw of your Carolina Red Slaw.
The dan rather and peter jennings of cold slaw for chef john.
🫡
😂 Tom Brokaw ❤😂
The ma and pa of your Carolina Red Slaw
The shelf-life of this slaw is a mind blower! 🙏👍
My sister and me used to ride our bikes down to the local Lays store in Alabama, and they served red slaw on a roasted hot dog, steamed bun, and the slaw was hot too. So unbelievably good, been trying to find that recipe for decades, hope this one is it this time. Lovely "slaw dog".
As someone from the Piedmont and a chef, I approve of your variation. It is a very underrated and unknown delicacy of NC.
What part of nc , born and raised never heard of this
@@DabsNanime I've usually encountered this variation in the western half of the state, from Winston-Salem and Statesville onward toward Asheville. Personally have only encountered it once east of Raleigh
@@boogiedaddy3434 really that’s crazy my dad’s family born and raised in Asheville but I never heard of this , looks good i definitely need to try it
@@DabsNanime
Helpful hint?
A herd of cattle
A herd of horses.
A herd of bison.
The word heard has the word "ear" in it. It's what we do with our EARS. ⚘
@@majoroldladyakamom6948 clam down miss English major 😂😂
Kinda want to try this on a pulled pork sandwich next time I make some, but I'd definitely go for the jarred red peppers and maybe 50/50 ketchup and bbq.
I love this slaw on a pulled pork sandwich. They were made for each other.
Try it on a chopped pork sandwich. That's how they'd do it where this slaw comes from.
I’ve lived in north and South Carolina since 2002 and have ever seen this before
Because it's not a real thing. Apparently it's the vinegar based slaw you find all over NC but for some reason they made it red, which I have never seen in NC.
It's a thing, alright. I would like to invite you to the Lexington BBQ festival that is held each year in downtown Lexington. It's a big deal with many tens of thousands attending. It's scheduled for October 28 this year (2023).
@@clarencegreen3071 adding it to my calendar NOW!
@@JonO387 Yeah it exists in and around the Metro Charlotte area. I had never heard of it either but my nephew's in-laws all live in Gaston country and they eat it all the time.
As I am from the town that invented red slaw. I would say you are close but no bell pepper is to be used. Hot sauce recommended is texas Pete made in North Carolina also
After all, you are the Charles Babbage of that youngish green cabbage.
Absolutely amazing recipe! I'm one of those lazy so & sos who always pulsed my cabbage in the food processor, but, thanks to you, Chef John, I am REFORMED!
Now I will always meticulously hand-cut, salt, and drain my cabbage. What a difference! Thanks for helping me to see the light.
I've always made my slaw the way mom did (with homemade thousand island dressing, so no ketchup snobs here), or sometimes with a spicy Memphis style dressing, but this is really some next level flavor.
Excellent on "slaw dogs", and, my new favorite; piled onto a breaded chicken patty with a slice of melted cheese on a toasted bun (might have overtaken chopped Korean kimchi as my favorite topping, at least for summer). Sensational as a side, too!
For anyone interested, trust me, make this exactly as written. It's already perfect.
Thank you, Food Dad, for another winner! ❤
That specifically comes from Lexington, NC. Where I was born and raised, and still live. 57years. There is no ketchup in it. It's tomatoe sauce white vinegar red and black pepper, sugar and salt.
Ketchup is just tomato, sugar, vinegar, and salt anyway, so using ketchup vs tomato sauce doesnt really make a difference
Did you see the person say they been all over the Carolinas and never head of this type of slaw? How do you profess to be a Carolina bbq expert and never been to Lexington lmao.
I made this with red cabbage and without the sugar, and it was delicious! I've never really liked mayo with cabbage, so using barbecue and tomato sauce has opened my eyes to new ways of making slaw. Thanks, Chef John!
It's refreshing to see someone besides me who hand cuts their cabbage for cole slaw.
I remember asking a family member in NC for a recommendation of a BBQ restaurant near them. They said they didn't have one. After investigation, I found out that there was one. They didn't like it and their entire opinion came from the red slaw. We went and had the meats and non-red slaw (they had both red and not-red) and found it to be very good. Now I'll need to send them this recipe to try and convince them it's good.
I'm from coastal NC and have never heard of this. Amazing what you learn.
Thank You!!!! To match our red clay soil and because it is by far THE best cole slaw EVER!!!! ❤❤❤❤❤❤❤
The pool hall in the town square of Fayetteville, TN had amazing slaw burgers. I bet this would be fantastic on a burger. Thank you Chief John.
This was incredible! Tangy and really tasty. Do not skip the salting!
This looks so good!!!! I'm not a big fan of ketchup on its own but your recipes always transform it in a way I really enjoy it!!
I’ll prep this up right now, I think. I have the spare ingredients on hand anyways. I was wondering what to do with these.
This turned out to be rather timely! Another great production, chef!
I have a couple of picky family members that refuse to eat anything with mayonnaise, including most slaws. This might just be the side dish to try this summer!
The very best slaw, ever. Lexington (NC) barbecue is terrific.
Reminds me of Stameys in Greensboro.
I just happened to be looking for a non-mayo coleslaw and this looks like the ticket!
I often substitute kohlrabi for cabbage in any kind of coleslaw because it's a smaller veg and more manageable for a two person household. I will try this one with kohlrabi.
I use Heinz Chili Sauce for the ketchup and Cholula for the heat. Works very well with pork or fried fish.
Excellent, thanks.
I will,call lexington nc for this !
As a North Carolinian who's been to practically every bbq joint in both states... God only knows where this idea came from. It ain't nothing anybody around here's ever heard of.
You never been to High point then obviously. Kepleys bbq has the best. It’s all over NC. Your missing out.
@@purpleshoespurp3462 yep been to HP but never that place. I'll pass on fake bbq sauced slaw thanks lol
I don’t believe you are as much of a Carolina bbq expert as you think if you have never tried red slaw. And I’m sure “everyone around there” doesn’t appreciate you speaking for them 😅
South carolina right here and I don't think I've heard of it either BUT I also don't like slaw
@@gregrowan843 not a huge fan either but some places make it good. Was just thinking about the old haunts and how I want SC style now too
Made this last night, had it with dinner (crab & crawfish étoufée and dirty rice) tonight. Sampled a little last night after it had been in the fridge an hour or two, and it was way more aggressively vinegar- and sugar-forward than it was tonight. Like Chef John says, it’s better if you give it time to let all the flavors come together and mellow a little, and the pre-salting stage allows you to do that without it getting soggy.
looks delicious, thanks for another great recipe!
I could see making this and having it serve as the base for a salad topped with some shrimp and/or grilled chicken. :D
Hard to believe but I have never tried Red Slaw 😮 I love trying variations of recipes. This one will be on my menu this week. I’m glad it popped up on my playlist. Thank You
The core is the best part of the cabbage.
My grandpa loved a pulled pork sandwich with coleslaw on it.
My grandma always used a cheese grater. Sooo much easier and best "cut".
Incredible idea, you have done it again. Will definitely try this.
Nice!
You can also call this a curtido. It’s a super easy way to prolong your salad.
hmmm, I make curtido and I would *never* dream of putting ketchup in it, but I will of course try this recipe because it's so simple and I usually like CJ's recipes
I know the prep on cutting the cabbage like this is going to improve my slow by 100%! I have the original NC bbq sauce recipe. Not like what you made but I never got the slaw right. I can make slaw like I grew up with now though.
This looks so good❤
I lived in NC for 15 years and never saw this. Surprising because the sauce is similar to the BBQ sauce used there. I guess I didn’t get out much.
It’s also a fat free bbq side dish…
If you live anywhere near Gastonia NC, you know about R.O.'s slaw. I wish Chef John would take that on! I've been trying for years to replicate it since I live in SC now.
Nah, most people anywhere near Gastonia avoid it like the plague.
Chef John, this is actually "Lexington Style Slaw". You're not gonna find this anywhere else in North or South Carolina, only in a very tiny town within the Piedmont. Everywhere else uses Mayo.
Partially true. I am from the Piedmont and you are correct that we own that style; however, as you move eastern NC the vinegar stays in most of the bbq sauces and even the cole slaw, just without the use of ketchup.
My family operated BBQ restaurants from Lexington to High Point/Greensboro, Burlington, Durham, Raleigh, all the way out to Wilmington. We served this slaw in all of them, but you're correct in that east of Greensboro all of our competition served either mayo or mustard based slaws, or even some with just a vinegar and spices. Stamey's BBQ in Greensboro/High Point, and Country BBQ in Greensboro still serves this type of slaw exclusively.
@@htoddgriffin4787 Hey there. What was the name of your restaurants if I may ask? Love Stamey's by the way. Been years since I was there.
This is false. I am in charlotte and have never seen this before but I have had plenty of vinegar based slaws all over the state. I have just never seen anything red like this before.
@@JonO387 Charlotte isn't the Piedmont.
Hmm, I'm thinking that you could use the same process when making regular slaws. Also, I think that adding a little mayo to the recipe might be good as it tends to take the sharp taste away from any vinegar. Thanks for all the good recipes.
Nope! No mayo at all in this recipe. Don't even "think" about it!!! lol
There’s something about this guy’s narration. I could listen to him read the phone book. (For the young people reading this, the phone book was the original doxing book, before anyone cared about doxing, lol). It also doesn’t hurt that his recipes are pretty easy to deal with, and are very dee-lish.
Hey, Chef John, can we get your angle on "sticky toffee pudding"? I had it recently at a british pub in florida and it was amazing.
Printed and going to be used tomorrow night!! Yummy
That is trippy. I *want* to make some, but I'll have to wait for one of our groupings to justify it.
i've never had this and will have to try making it, but from the look of it, it reminds me a lot of Salvadorian slaw
As someone who hates mayonnaise in every conceivable way I’m always looking for alternative ‘slaws. s might be the holy grail I’ve been looking for
Ive never heard of this before. I will give it a try❤
It's all about the rippin' and a tearin'.
Greetings from Redondo Beach CA🌷🌷This recipe came right on time for my July 4 wish list to make. Your cooking method and video is very entertaining to watch with your great sense of humor, too.🥰
This is the only Carolina red slaw recipe on yt….me thinks you made it up
Mayo free! Definitely making this for the loved ones who don't like mayo.
They will be grateful!
This was invented in Lexington NC for use on pulled pork BBQ.
I have to try this!😊
I have been hunting and hunting for your recipe for easy coleslaw making with tri color mix. Did you remove it? It is not coming up at all…I need that recipe. That is my go to recipe from your page!!!!!!!!
Looks delicious. Will be making this soon. I love the perfect green onion flower you made as garnish. Accidentally?
Cabbage core is my favorite part.
Born and raised in Lexington - generally this isn’t referred to as “coleslaw” but rather “slaw” or “bbq slaw”. Around here if you say “coleslaw” you’re getting the typical mayo-based stuff. But, I don’t know what’s up with all the Charlotte folks saying this isn’t a thing, because red slaw is the default slaw you get at any bbq place between Greensboro and the mountains unless you specifically say “coleslaw” which means you want the white mayo sauce instead.
Agreed! I've lived in Lexington for 40 years, within a mile or so of Lexington BBQ. I would add that the real-deal bbq slaw is not spicy (hot) nor does it taste sweet or like ketchup.
What really turns me off is mayo-based coleslaw that is sweet. It's an outrage!
I need you on tiktok!!!
Heads up the AllRecipes article says South Carolina -- this is a North Carolina food :)
I love coleslaw - and this is very exciting.
I love Chef John and have been subbed for a long time, does anyone know of any UK TH-cam chefs like John? sometimes I find it hard to get the same ingredients in the UK but I don't want to lose the style of video many thanks in advance for suggestions
For true BBQ connoisseurs, just look up Lexington BBQ (Lexington, N.C.) and you’ll see the red slaw.
Eastern North Carolina BBQ comes with white slaw.
We take our BBQ very seriously 🐽 (and our slaw too 😉)
The Cuisinart food processor has a french fry cutter which is perfect for making coleslaw.
A version of many different types of nc slaw but i respect it 😎
Well, I almost feel like making this slaw again because I can't believe it was so hot that it burned my mouth, thinking I must have made a mistake. I've been making your recipes for years and have never been disappointed so I took this dish along with your drunken baked beans to a picnic yesterday without tasting first. I am sorry to report there were plenty left at the end and after tasting, not only was the slaw uncomfortably hot in the mouth, but the beans were on the hard side and I just had to trash both. On a positive note, the cabbage was nice and crispy.
Had to laugh at "really do want to use something nice" for ketchup 😂
At 5:56 he said he'd try to stop talking about salt. However within 10 sec he does again. Hehe/lol.
I'm very tempted to use purple cabbage for this!
i dont like ketchup , but i will try it as is . see how i like it . Ill also add some carrots and maybe some other crunchy veggies
I prefer using a food processor, so much easier! Plus I don't mind the clean up of it after. It doesn't take that long to do.
This looks amazing!
I love your recipes and your voice!!👏💫
ohhh, mmm, yeah... topping a grilled chicken burger! I'm aslobberin' now.
BEST way to cut cabbage ultra fine is with a mechanical "ice crusher"......it's a round tube with a rotating razor blade at the bottom with a plunger plate at the top........I found out how they did it from a local BBQ joint that has the best coleslaw I've ever had........the only problem is it's very hard to clean as it doesn't really come apart.
On the wider technique of using salt, if I was making a different coleslaw with multiple types of veg (say, cabbage plus carrot and onion) should I use the salt technique on all of the veg together, or still keep it just for the cabbage?
This reminds me of a recipe that one of my coworkers (who was Black) shared with me some years ago. She called it simply
"Black People's Coleslaw". Instead of mayonnaise she used Western dressing, and added sunflower seeds. I've never seen it in any cookbooks so if it has another name, I don't know. But it sure was tasty!
What is western dressing?
@@kathyclarke6327 Western dressing is a brand of red dressing, somewhat like French or Catalina dressing. It comes in bottles with a stylized longhorn cow on the label. You could probably use French or Catalina if Western dressing isn't available in your area. I also forgot to add that she put raisins in as well as the sunflower seeds.
@@theresemalmberg955 Thank you💕
A great recipe! I have to try it.👍👍
That would be so good on fish tacos!
Red slaw goes PERFECTLY with pork. Especially with a vinegar based BBQ sauce.
Chef John cooking up delicious meals and hot meme's with right said fred and too sexy protect this man at all costs
I get mine nice and fine with a box grater. Way easier than chopping it.
Fairly new to the Piedmont Triad here and I've been seeing this at a number of places nearby. I had just assumed they were making this out of the "dip" they served with the pork, but i have yet to try it myself. You can tell some of it goes pretty heavy on the cider vinegar...
Looks so good!
So I have to tell you Chef, I made this today and when I had just finished it and it was at room temperature, it was unbelievably delicious. Easily a 5 out of 5. I was so excited.
Then the longer it refrigerated, the worse/funkier it got. By the time I served, it had dropped to maybe a stinky 3 out of 5.
Any idea what could have caused this from a food perspective??
For some reason TH-cam turned off notifications for your channel awhile ago so I thought you stopped uploading. Guess I've got some catching up to do.
in most BBQ joints in the ol' North State, if you order a "chopped sandwich", and you don't ask, especially, for "white slaw", or no slaw, then this red slaw is what you will have on your sandwich.
how do you go about washing a cabbage like that?
Us kids (7) use to fight over the cores,it got pretty bad too.😱💪
Ketsup? Nonway, José.
That's the only slaw to have with our famous Lexington style BBQ! A noun, not a verb.
I was sold at Sriracha
I am so trying this....thank you so much....= )