Coleslaw-Lexington-Style Red Coleslaw

By RoketJSquerl

Ingredients

• For the Dressing:
• 2/3 cup apple cider vinegar
• 1/2 cup ketchup
• 1/4 cup sugar
• 2 teaspoons freshly ground black pepper
• 2 teaspoons hot sauce, preferably Texas Pete
• For the Slaw:
• 1 large head green cabbage (about 3 1/2 pounds), finely shredded on a mandoline or by hand
• 1 large carrot, peeled and grated on the large holes of a box grater
• 2/3 cup sugar
• 1/3 cup kosher salt

Preparation

Step 1

Whisk together vinegar, ketchup, sugar, black pepper, and hot sauce in small bowl.

Combine cabbage and carrot in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water.

Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl.

Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.

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