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.


YIELD
8 to 10 servings

INGREDIENTS

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DIRECTIONS

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.



SERVING SUGGESTIONS

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.

THANKS TO
Savory Spice Test Kitchen

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free
Vegan
Vegetarian



ITEMS IN THIS RECIPE

11
Cajun Cayenne Hot Sauce  
$7.00

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