Granny’s Salisbury RED SLAW
- 20m Prep Time
- 0sCook Time
- 2h Ready In
A tangy and spicy red slaw from North Carolina, made with cabbage, tomatoes, vinegar, and hot sauce. Perfect as a side for pulled pork sandwiches.
Ingredients
- 1 head cabbage
- 1 can whole peeled tomatoes with juice
- 118 ml white vinegar
- 44.4 ml sugar
- 14.8 ml Texas Pete or Crystal hot sauce
- 9.86 ml kosher salt
- 4.93 ml freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 5 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 9.06 mg
- Iron: 0.14 mg
- Magnesium: 3.32 mg
- Phosphorus: 6.18 mg
- Potassium: 44.2 mg
- Zinc: 0.04 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 head cabbage
- 1 can whole peeled tomatoes with juice
- 118 ml white vinegar
- 44.4 ml sugar
- 14.8 ml Texas Pete or Crystal hot sauce
- 9.86 ml kosher salt
- 4.93 ml freshly ground black pepper
Let's Cook
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Step 1.
Peel off and discard the outer leaves of the cabbage. Cut the cabbage in half, remove the core, and cut it into 1-inch chunks.
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Step 2.
Add half of the cabbage chunks to a food processor and pulse a few times until uniformly chopped. Transfer to a large bowl. Repeat with the remaining cabbage chunks.
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Step 3.
Add the can of whole peeled tomatoes with their juice to the bowl. Using your hands, squish the tomatoes until no large pieces remain.
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Step 4.
Stir in the white vinegar, sugar, hot sauce, kosher salt, and black pepper until well combined. Taste and adjust seasoning with additional hot sauce, salt, and pepper as needed.
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Step 5.
Transfer the slaw to a lidded glass jar and refrigerate until completely chilled, at least 2 hours. It will keep for up to 1 week in the refrigerator.