Lexington Cole Slaw Recipes

LEXINGTON-STYLE BARBECUE SLAW

Steps:

• In a small bowl, mix together the dry ingredients. Add the wet ingredients and mix well. The vinegar mixture should have a reddish appearance. Pour the mixture over the cabbage and stir to combine. Chill the slaw in the refrigerator for at least 1 hour before serving.

RED BBQ SLAW

Steps:

• Place the cabbage into a salad bowl. In a small bowl, whisk together apple cider vinegar, ketchup, sugar, red pepper flakes, and hot sauce until the sugar has dissolved. Pour the dressing over the cabbage, toss thoroughly, and refrigerate at least 1 hour before serving.

TANGY RED CABBAGE SLAW

Steps:

• Serve as a side for your next cookout, pulled pork dinner, or holiday dinner and enjoy.

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

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 COLESLAW

Steps:

• Chop cabbage.
• In a small saucepan dissolve the sugar in the cider vinegar over a medium heat.
• Add other ingredients except the cabbage and mix well while simmering for about 10 minutes.
• Remove from heat before the mixture gets thick.
• Allow to cool for about 10 more minutes then pour over cabbage.
• Toss until well mixed.
• Serve immediately.

AMERICAN KITCHEN CLASSIC LEXINGTON-STYLE RED SLAW

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.

LEXINGTON COLE SLAW

Steps:

• Allow at least 1 pound of cabbage for each 5 persons, or 20 pounds to make 3-4 gallons for 100 people. Select very fresh, very firm head of cabbage with tightly packed leaves. You can tell a head that is tightly packed because it will feel heavier for its size than a loosely packed counterpart. Compare heads in the produce department to pick the best. Smaller heads of cabbage (about 1 pound) have a milder flavor. Larger heads, 1 1/2 to 2 pounds, are easier to prepare. Peel the loose outer leaves from the cabbage until you get to the lighter, tighter, moister ones. Cut the cabbage in half and cut hand-sized chunks from it, setting aside the thick, solid core to make steamed hearts of cabbage as a dinner vegetable right soon. These choice heads should be shredded coarse enough that the water stays in the cabbage. Use a sharp stainless steel knife or coarse grater. Then when chilled, it has a bit of crunch. Shredded too fine, it releases all its water and becomes limp and soupy, let's not even discuss the errors of grinding... Plan ahead: cole slaw tastes best if it is chilled for at least a couple of hours to allow the flavors to combine after it is mixed. For the best result, place the huge mound of shredded cabbage in a large bowl and sprinkle it generously with salt (about 1 tablespoon). Then cover it with boiling water. Let it stand for 1 hour. The cabbage will not be cooked, but it will be softened, and its natural flavor will be enhanced. Drain the cabbage very well and proceed with the recipe of choice. You want a mild, light vinegar, 4% strength. Use white vinegar, cider vinegar or rice wine vinegar. If you have 5 1/2 percent, add 1 cup of water to 1 quart of vinegar to reduce the strength, then measure for the recipe. Mix all dry ingredients into the chopped cabbage, and let sit for 20 minutes. Then add the wet ingredients and mix well. Refrigerate as long as possible before serving.