5

Inspired by a Lexington, North Carolina, red BBQ slaw (typically made with ketchup, vinegar, sugar, hot sauce, and cabbage), we created our own tomato-based version that's a little less sweet and has more "add-ins" than the original. Tasters in our test kitchen called this a "Bloody Mary" slaw and suggest you could throw in any of your favorite brunch cocktail garnishes...olives, bacon, jalapeños, etc.

INGREDIENTS

Other Recipe Suggestions

Gazpacho Panzanella (Tomato & Bread Salad)

Slow Cooker BBQ Picnic Chicken

Tangy Memphis Mustard Slaw

For dressing: Mix all ingredients together in a small bowl and let sit at room temperature while you prepare slaw.

For slaw: Combine all ingredients together in a large bowl. Add dressing and toss. Refrigerate for at least 1 hour before serving, tossing to redistribute dressing every 15 min. or so. This slaw is even better the next day after the flavors have time to meld. It keeps for a week or more in the refrigerator.

Delicious with chopped pork or shredded beef sandwiches. It’s a great backyard barbecue or picnic salad because it can sit out at room temperature.

ITEMS IN THIS RECIPE

Table Mt. All-Purpose Seasoning

137

Out of Stock

Celery Salt

67

Select Size

Celery Seeds

68

Select Size

Dill Weed

210

Select Size

Coarse Black Malabar Pepper

85

Select Size

Aleppo Pepper Hot Sauce

21

$11.55

5 fl oz  

$11.55

Horseradish Powder

82

Select Size