Carolina Red Slaw

By mz0926

From Cook's Country

June/July 2011
Why this recipe works:
A far cry from your average creamy slaw, this version boasts a sweet-and-sour vinegary dressing with a punch of heat. Since this “red slaw” is most commonly served atop barbecue sandwiches, it’s finely chopped to ensure a cohesive texture.

Ingredients

• Serves 8 to 10
• If any large pieces of cabbage slip by the shredding blade of the food processor, chop them by hand.
• Ingredients1/2 cup cider vinegar
• 1/2 teaspoon red pepper flakes
• 2/3 cup ketchup
• 2 teaspoons salt
• 1 head green cabbage, cored
• 1/4 cup sugar

Preparation

Step 1

Instructions 1. Microwave vinegar and pepper flakes until mixture is bubbling around edges, 1 to 1 1/2 minutes. Whisk ketchup and 1 teaspoon salt into vinegar mixture until combined.
2. Cut cabbage into 2-inch-thick wedges and shred in food processor fitted with shredding disk. Toss cabbage, sugar, and remaining 1 teaspoon salt in large bowl. Cover bowl and microwave until cabbage is just beginning to wilt, 1 1/2 to 2 minutes, stirring halfway through. Transfer cabbage mixture to colander set over bowl. Let cool to room temperature, about 15 minutes, stirring occasionally.
3. Press cabbage to release excess moisture; discard liquid (it should measure about 1/3 cup). Toss cabbage and dressing in clean large bowl until combined. Cover and refrigerate for 30 minutes or up to 2 days. Serve.


Faster Shredding and Draining


To prevent soggy slaw, you could chop a head of cabbage by hand, salt it, and let it drain for an hour before rinsing and pressing it dry. Or not.

1. Push the cabbage wedges through the feed tube of a food processor fitted with a shredding disk.


2. Together, heat (from the microwave), salt, and sugar quickly draw moisture from shredded cabbage.