Go to the Recipe: Red Coleslaw
Why are the cabbage and the onions salted separately? For distinctiveness of flavours?
Just how the recipe got developed. I don't see any reason that you couldn't combine and then salt together.
We did it for the color but you can salt them together. The red will simply bleed into everything and it begins to look dull.
- originally posted by Grant Lee Crilly
I just came across this recipe. It sounds pretty good, but NC red slaw is just regular green cabbage/carrot slaw made with ketchup and vinegar instead of mayo. (Some places use their mild barbecue sauce; the Piedmont NC style sauce is a slightly sweet tomato-based sauce.) The slaw's almost always grated or minced instead of shaved, too. This recipe should more properly be called 'red cabbage coleslaw'.
Hi. I need to prep this in advance for a party but I don't want it to get soggy. Can I simply combine everything except the cabbage which I leave in water with lemon, then combine just before we eat? I saw this trick on a previous video and wondering if it would work here.
I live in the Piedmont too. We call it Red Coleslaw. The planet is a whole lot bigger than a narrow minded slice of NC.
