Lexington-Style Red Slaw
A spicy-sweet ketchup-based dressing sets apart this barbecue side from North Carolina.
- Serves
6
- Time
30 minutes, plus chilling
In Lexington, North Carolina, coleslaw is made with a ketchup-based dressing sharpened with apple cider vinegar and hot sauce. Serve it alongside Lexington pulled pork.
Featured in “East Vs. West” by Dana Bowen in the June/July 2011 issue.
Ingredients
- ⅔ cup ketchup
- ½ cup sugar
- ½ cup apple cider vinegar
- 2 tsp. mild hot sauce
- 2 tsp. ground black pepper
- 2 tsp. kosher salt
- 1 medium head cabbage, cored and roughly chopped
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Instructions
Step 1
In a large bowl, whisk together the ketchup, sugar, vinegar, hot sauce, black pepper, and salt. Add the cabbage and toss to combine. Set aside, tossing occasionally, for 20 minutes. Refrigerate until chilled, at least 2 hours.
- In a large bowl, whisk together the ketchup, sugar, vinegar, hot sauce, black pepper, and salt. Add the cabbage and toss to combine. Set aside, tossing occasionally, for 20 minutes. Refrigerate until chilled, at least 2 hours.
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