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
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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


  1. Mix all ingredients thoroughly in a large bowl. Refrigerate before serving.

Al's Barbecue Sauce:

  1. 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.
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