 Lexington (North Carolina) style barbecue (pulled pork) served withhushpuppies,baked beans and red slaw (lower right) | |
| Alternative names | Barbecue slaw |
|---|---|
| Type | Condiment |
| Place of origin | United States |
| Region or state | North Carolina |
| Main ingredients | Cabbage,vinegar,ketchup |
| Variations | Barbecue sauce |
Red slaw (sometimes calledbarbecue slaw[1]) is acondiment commonly served on hot dogs, on barbecuepork sandwiches, as aside dish for other types ofbarbecue, onhamburgers, or with other foods. It is an essential part of "Lexington style"North Carolina barbecue.[2]
Red slaw is different from traditionalcoleslaw in that it does not usemayonnaise[3] as an ingredient, allowing it to be stored for longer periods without refrigeration and making it more suitable for outdoor serving.
It is made with greencabbage,vinegar, water andketchup, and a variety of spices and seasoning. The ketchup gives it the characteristic color. In addition to being a staple part ofLexington style barbecue,[4][5] it is also common in other portions of theSoutheastern United States. In these regions, regular cole slaw may be called "white slaw" to differentiate it from red slaw.
Recipes vary widely and may include other ingredients, such asonion, sugar,black pepper,mustard seed and other spices, depending on the region in which it is being served.
In the late 1990s,Wendy's sold the "Carolina Classic Burger" which was a traditionalhamburger with red slaw,onions,chili andAmerican cheese,[6] going so far as to trademark the name.[7]
