This is a yummy slaw recipe that mixes in some traditional and new elements to make a terrific side to your summer holiday gatherings.
For our annual family gathering on Independence Day this year, I was asked to bring slaw. I had originally planned to bring my “famous” Asian Slaw, but then decided it would be the perfect time to try something new (and with a more American flavor). After some Google research on barbeque red slaw, which is a common dish in North Carolina, I created this pink hybrid between the bright red barbeque slaw and my friend Dave’s pool room slaw (which is mostly mayonnaise with a hint of ketchup). Enjoy!
- 2 bags shredded cole slaw mix (14 ounces or so)
- 1/2 cup mayonnaise*
- 1/4 cup ketchup*
- 2 tbsp sugar
- 2 tbs Worcestershire sauce
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp onion powder
- Black pepper to taste
- Dash of hot sauce (optional)
Mix together all dressing ingredients in large bowl; taste and add additional amounts of anything you’d prefer. Toss…
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