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American·Side Dish

Carolina Red Slaw

A tangy, ketchup-based North Carolina-style coleslaw that uses a unique salt-curing technique to ensure the cabbage stays exceptionally crunchy for days, making it the perfect make-ahead side for barbecue.

Prep

50m

Cook

—

Total

290m

Serves

8

Method

  1. 01

    Cut the cabbage in half and remove the triangular core at the bottom. Slice the cabbage into thin 1/8-inch strips, then turn and chop across those slices until you have a very fine, uniform dice. Transfer to a large bowl.

    Step 1
    Watch · 0:27
  2. 02

    Sprinkle the cabbage with kosher salt (about 1 teaspoon per pound) and toss thoroughly. Let the cabbage sit on the counter for 30 minutes to allow the salt to draw out excess moisture and bitterness while improving the final texture.

    Step 2
    Watch · 2:26
  3. 03

    Transfer the salted cabbage to a colander or strainer and let it drain for about 10 minutes. Do not rinse the cabbage; the residual salt will provide the necessary seasoning for the dish.

    Step 3
    Watch · 2:46
  4. 04

    In a separate bowl, whisk together the ketchup, finely diced red pepper, sugar, apple cider vinegar, smoked paprika, black pepper, cayenne, sambal, and sriracha until the dressing is smooth and well combined.

    Step 4
    Watch · 3:24
  5. 05

    Add the drained cabbage into the bowl with the red dressing. Mix thoroughly until every bit of cabbage is evenly coated.

    Step 5
    Watch · 4:41
  6. 06

    Cover and refrigerate for a minimum of 4 hours, though overnight is preferred for the best flavor development. Stir once more before serving and garnish with freshly sliced green onions.

    Step 6
    Watch · 5:18

From Chef John

  • “Smoked paprika, or as I call it, the bacon of spices.”
  • “You are after all the Right Said Fred of this Carolina red.”
  • “You will be enjoying the crispiest and crunchiest coleslaw of your life.”