Recipe courtesy of Al Carson
Red Tangy Slaw
- Level: Easy
- Total: 26 min
- Prep: 10 min
- Inactive: 1 min
- Cook: 15 min
- Yield: 6 servings
- Level: Easy
- Total: 26 min
- Prep: 10 min
- Inactive: 1 min
- Cook: 15 min
- Yield: 6 servings
Ingredients
1 medium head red cabbage, finely chopped
1 1/2 cups Al's barbecue sauce, recipe follows
1/2 cup mayonnaise
Al's Barbecue Sauce:
1 gallon apple cider vinegar
1 (28-ounce) bottle ketchup
22 ounces light brown sugar
1/4 cup garlic powder
1/4 cup salt
1/2 cup crushed red pepper
1 tablespoon ground black pepper
1/2 teaspoon ground cloves
Directions
- Mix all ingredients thoroughly in a large bowl. Refrigerate before serving.
Al's Barbecue Sauce:
Yield:
5 quarts
- Mix all ingredients in a 6-quart stainless steel pot. Bring to a boil, then simmer, about 15 minutes. Turn off heat and let stand, about 30 minutes. Sauce can be refrigerated for up to 2 weeks.
