Red Tangy Slaw Recipe

Name: Red Tangy Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium head red cabbage, finely chopped; 1 1/2 cups Al's barbecue sauce, recipe follows; 1/2 cup mayonnaise; 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

Servings: persons

1 medium head red cabbage, finely chopped
1 1/2 cups Al's barbecue sauce, recipe follows
1/2 cup mayonnaise
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.
2
Refrigerate before serving.
3
Mix all ingredients in a 6-quart stainless steel pot.
4
Bring to a boil, then simmer, about 15 minutes.
5
Turn off heat and let stand, about 30 minutes.
6
Sauce can be refrigerated for up to 2 weeks.
7
A viewer, who may not be a professional cook, provided this recipe.
8
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

860

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium head red cabbage, finely chopped, 1 1/2 cups Al's barbecue sauce, recipe follows, 1/2 cup mayonnaise, 1 gallon apple cider vinegar, and more.

Yes, Red Tangy Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Red Tangy Slaw

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