Inspired by a Lexington, North Carolina, red BBQ slaw (typically made with ketchup, vinegar, sugar, hot sauce, and cabbage), Savory Spice Shop created their own tomato-based version that’s a little less sweet and has more “add-ins” than the original. Tasters in their test kitchen called it a “Bloody Mary” slaw and suggest you could throw in any of your favorite brunch cocktail garnishes…olives, bacon, jalapeños, etc.
Be sure to visit Savory Spice Shop on Main Street in downtown Franklin for all of the spices listed in this recipe. Follow them on Facebook for the latest updates and offerings.
Ingredients
For dressing:
1 (14.5 oz.) can fire roasted crushed tomatoes
1/2 cup apple cider vinegar
1/4 cup sugar
4 tsp. Table Mountain All-Purpose Seasoning
2 tsp. Celery Salt
1 tsp. celery seeds
(or 1 tsp. dill weed)
1/2 tsp. coarse ground black pepper
1/2 tsp. Cajun Cayenne Hot Sauce
(or 1/2 tsp. horseradish powder)
For slaw:
1 medium cabbage, shredded then roughly chopped
1 green bell pepper, diced
(or 4 stalks celery, sliced)
1/2 cup minced sweet or dill pickles
1 (4 oz.) jar diced pimentos
Directions
For dressing: Mix all ingredients together in a small bowl and let sit at room temperature while you prepare slaw.
For slaw: Combine all ingredients together in a large bowl. Add dressing and toss. Refrigerate for at least 1 hour before serving, tossing to redistribute dressing every 15 min. or so. This slaw is even better the next day after the flavors have time to meld. It keeps for a week or more in the refrigerator.
Serving Suggestions
Delicious with chopped pork or shredded beef sandwiches. It’s a great backyard barbecue or picnic salad because it can sit out at room temperature.
Yields
8 to 10 servings
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