The Soup Diva

For our annual family gathering on Independence Day this year, I was asked to bring slaw. I had originally planned to bring my “famous” Asian Slaw, but then decided it would be the perfect time to try something new (and with a more American flavor). After some Google research on barbeque red slaw, which is a common dish in North Carolina, I created this pink hybrid between the bright red barbeque slaw and my friend Dave’s pool room slaw (which is mostly mayonnaise with a hint of ketchup). Enjoy!

• 2 bags shredded cole slaw mix (14 ounces or so)
• 1/2 cup mayonnaise*
• 1/4 cup ketchup*
• 2 tbsp sugar
• 2 tbs Worcestershire sauce
• 1 tsp salt
• 1 tsp paprika
• 1/2 tsp onion powder
• Black pepper to taste
• Dash of hot sauce (optional)

Mix together all dressing ingredients in large bowl; taste and add additional amounts of anything you’d prefer. Toss slaw mix in dressing, cover and refrigerate for up to 24 hours.

*(Note: If you’d prefer a more red-tinted slaw, increase the ketchup and decrease the mayonnaise.)