American Kitchen Classic Lexington Style Red Slaw Recipes

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LEXINGTON BARBECUE RESTAURANT RED SLAW RECIPE - (3.2/5)



Lexington Barbecue Restaurant Red Slaw Recipe - (3.2/5) image

Provided by Mother_Daniel

Number Of Ingredients 7

1 lb cabbage (Shred half, chop half, and combine)
1/4 C. Ketchup
1 T. Cider Vinegar
1/2 t. Salt
3 T. Sugar
1/2 t. Ground black pepper
1/4 - 1/2 t. Cayenne, according to taste.

Steps:

  • Combine dry ingredients. Add the wet ingredients and mix well. Pour the mixture over the cabbage and stir to combine. Chill the slaw in the refrigerator for at least 1 hour before serving.

LEXINGTON-STYLE RED SLAW RECIPE - (4/5)



Lexington-Style Red Slaw Recipe - (4/5) image

Provided by nnlester

Number Of Ingredients 7

2/3 cup ketchup
1/2 cup apple cider vinegar
1/2 cup sugar
2 teaspoons mild hot sauce
2 teaspoons kosher salt
2 teaspoons ground black pepper
1 medium head cabbage, cored and finely chopped

Steps:

  • In a large bowl, whisk together ketchup, vinegar, sugar, hot sauce, salt, and pepper; add cabbage and toss to combine. Let sit, tossing occasionally, for 20 minutes. Chill.

AMERICAN KITCHEN CLASSIC LEXINGTON-STYLE RED SLAW



American Kitchen Classic Lexington-Style Red Slaw image

In Lexington, North Carolina, coleslaw is made with a spicy ketchup-based dressing. Goes great with Lexington Style BBQ (http://www.food.com/recipe/american-kitchen-classic-lexington-style-bbq-sauce-465978).

Provided by Member 610488

Categories     Greens

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

2/3 cup ketchup
1/2 cup apple cider vinegar
1/2 cup sugar
2 teaspoons mild hot sauce
2 teaspoons kosher salt
2 teaspoons ground black pepper
1 medium head cabbage, cored and finely chopped

Steps:

  • In a large bowl, whisk together ketchup, vinegar, sugar, hot sauce, salt, and pepper; add cabbage and toss to combine. Let sit, tossing occasionally, for 20 minutes. Chill.

Nutrition Facts : Calories 134.5, Fat 0.3, SaturatedFat 0.1, Sodium 948.5, Carbohydrate 32.9, Fiber 4.1, Sugar 27.7, Protein 2.5

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