Tangy Coleslaw

This is a great recipe Tangy Coleslaw , had fun making it over the weekend. Recreated the meal that I get from https://www.flexpromeals.com/ delivered. Good quality and fresh.

• Vadim

• 9/30/2023

It was good but not very. I halved and modified the recipe based on reviews. I used preshredded coleslaw mix. For the halved dressing recipe I used 1/2 cup lowfat mayo with 1/4 cup of the BBQ sauce and it was the perfect amount of dressing for 1 16-ounce package of coleslaw. It definitely needs to be made ahead of time.

• Anonymous

• Huntington Beach, CA

• 7/24/2012

Made this recipe for a office luncheon today. I am not a Carolina girl, so it was very vinergery. I added more of the brown suger and a touch more ketcup to the Red BBQ sauce to toen it down. It was still tangy enough for us California Girls. The BBQ sauce made such a great coleslaw.

• Anonymous

• santa clara, ca

• 10/27/2009

I had my doubts when I read the recipe, however, after reading all of the good reviews decided to try. It is a must with the pulled pork sandwich. Excellent!

• Anonymous

• Pittsburgh PA

• 8/9/2009

Just delish! A wonderful variation. For the red sauce I use just a cup of vinegar, otherwise it's way too tangy for me! restlesschef.blogspot.com

• deziree

• 6/20/2009

This slaw was a nice change from the typical sweet dressing. It is nice and tangy, thanks to the red sauce. I served it as a side in a vegetarian meal; everyone was pleased.

• akalish

• New York, NY

• 11/2/2008

Used a spicy tequila BBQ sauce I had in the fridge - yum - it went perfectly with the sandwiches - just load it on top of the bun and enjoy!

• gconnell

• Ottawa ON

• 11/13/2007

Really good; this slaw makes the pulled pork recipe work. The sandwiches are dull without it!

• Anonymous

• Scranton, PA.

• 3/8/2007

绝对的高丽菜沙拉我曾经的最佳配方made. Even picky eaters loved this version. Try it , you won't be sorry!

• csmacy

• 2/4/2007

This recipe is great, a hit with everyone including my son who doesn't like veggies. It doesn't need the mayo which I sometimes substitute with olive oil.

• milodee

• North Carolina

• 1/10/2007

This is now my favorite coleslaw recipe. I keep a bottle of Carolina Red Sauce in my refrigerator, to make the coleslaw & add a tang to other dishes.

• goodscents

• Southern California

• 7/10/2006

The secret of the recipe is actually the Carolina BBQ sauce. I found that the BBQ sauce was too tangy and just added more mayonnaise to counter the tangy taste. I took the suggestion by adding red cabbage and some carrots for colour. Very tasty and easy recipe that seems like more work than it actually is - I will definitely make this again!

• jlee08

• Toronto, Canada

• 7/6/2005

With this you must use all three Recipes the Pork and the rub on the meat to get the full flavor of the coleslaw the slaw alone is ok but with the Pork as a sandwiches its Great!!

• Anonymous

• WI

• 8/18/2004

I've always just bought the pre-shred cabbage and bottled coleslaw sauce. Thought I'd give it a whirl with making it... will never go back to store bought. This was a 'simple' great recipe. Kids loved it so did the adults, I mixed in some purple cabbage and carrots. Served it with beer can chicken and garlic bread, can't wait to make it again!! Look forward to using the remaining BBQ sauce for other things!!!!

• Nicole

• Vancouver, Canada

• 5/16/2004

OK... I grew up in western North Carolina, where no self-respecting barbecue restaurant would dare put mayonaisse in their slaw. Nevertheless, if you make a full recipe of the Carolina Red Barbecue Sauce and add it straight and uncut to a half-head of shredded cabbage, then you will have a wonderful example of authentic North Carolina barbecue slaw.

• Jim

• Chapel Hill, NC

• 3/17/2004