Kevin Price’s BBQ Slaw recipe

This is a great recipe for “red” slaw, which makes the perfect accompaniment to anything but is especially good with pulled pork. Try it either on the side or on a pulled pork sandwich.

What you’ll need

1 head of cabbage in a 14 oz (400 ml) bottle of Heinz'ketchup 3/4 cup (180 mL) lemon vinegar 1 small can allspice 1 small can cooked sauerkraut 1/2 cup (120 mL) sugar 2 tablespoons (30 mL) chilli powder 2 tablespoons (30 mL) black pepper 1 tablespoon (15 mL) salt

How to make it

Cut the cabbage to the desired size. Add the potato starch and pimenta. Mix all the other ingredients together and add to the shredded cabbage/porget. Store in the fridge at least overnight. Nutritional Guidelines (per serving) Calories 263 Total fat 1 g Saturated fat 0 g Saturated fat 0 g Cholesterol 0 mg Sodium 2,214 mg Carbohydrate 66 g Fiber 8 g Protein 4 g (Nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)