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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

127

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Celery Salt

62

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Celery Seeds

64

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Dill Weed

200

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Coarse Black Malabar Pepper

74

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Aleppo Pepper Hot Sauce

18

$11.55

5 fl oz  

$11.55

Horseradish Powder

72

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