Lexington Style Red Slaw Recipe 45

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TANGY RED CABBAGE SLAW



Tangy Red Cabbage Slaw image

This red cabbage slaw is a nice change of pace from everyday coleslaw. Red cabbage and onions are combined with lightly sweetened mayonnaise.

Provided by Diana Rattray

Categories     Side Dish     Lunch     Dinner     Salad

Time 10m

Yield 8

Number Of Ingredients 7

3/4 to 1 cup mayonnaise
3 tablespoons granulated sugar
3 tablespoons apple cider vinegar
1 small head red cabbage (finely chopped or thinly sliced or shredded)
1 medium red onion (finely chopped or thinly sliced)
3/4 cup golden raisins
4 tablespoons chopped pecans

Steps:

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

Nutrition Facts : Calories 299 kcal, Carbohydrate 23 g, Cholesterol 12 mg, Fiber 3 g, Protein 2 g, SaturatedFat 3 g, Sodium 196 mg, Sugar 16 g, Fat 23 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

LEXINGTON-STYLE BARBECUE SLAW



Lexington-Style Barbecue Slaw image

Provided by Food Network

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 7

1/2 teaspoon cayenne pepper
2 teaspoons black pepper
2 tablespoons sugar
Salt
2 teaspoons vinegar
1/2 cup ketchup
2 cups cabbage, chopped

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



Red BBQ Slaw image

Growing up in the foothills of North Carolina and enjoying Eastern North Carolina BBQ, we always had barbecue slaw or red slaw served with our pulled pork. The spicy, crunchy texture of the marinated cabbage takes BBQ to the next level. Serve with pork or chicken.

Provided by Robin Lee Starnes

Categories     Salad     Coleslaw Recipes     No Mayo

Time 1h15m

Yield 8

Number Of Ingredients 6

4 cups finely shredded cabbage
⅓ cup apple cider vinegar
⅓ cup ketchup
2 tablespoons white sugar
2 teaspoons crushed red pepper flakes, or to taste
2 dashes hot pepper sauce, or to taste

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.

Nutrition Facts : Calories 34.1 calories, Carbohydrate 8 g, Fat 0.1 g, Fiber 1 g, Protein 0.7 g, Sodium 124.9 mg, Sugar 6.6 g

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.

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

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.

LEXINGTON-STYLE RED COLESLAW RECIPE



Lexington-Style Red Coleslaw Recipe image

In the Lexington, NC tradition, this slaw replaces the traditional mayonnaise base with ketchup, which, when mixed with sugar and hot sauce, results in a slaw with a flavor similar to the region's famous vinegary barbecue sauce.

Provided by Joshua Bousel

Categories     Side Dish     Salads     Sides     Salad

Time 35m

Yield 12

Number Of Ingredients 11

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

Steps:

  • For the dressing: In a small bowl, whisk together vinegar, ketchup, sugar, black pepper, and hot sauce.
  • For the Slaw: 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.

Nutrition Facts : Calories 62 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, Sodium 262 mg, Sugar 10 g, Fat 0 g, ServingSize Serves 10-12, UnsaturatedFat 0 g

LEXINGTON STYLE COLESLAW



Lexington Style Coleslaw image

Make and share this Lexington Style Coleslaw recipe from Food.com.

Provided by Chef Jeff Garland

Categories     Low Protein

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

2 1/2-3 lbs white cabbage
1 cup cider vinegar
2/3 cup ketchup
1/2 cup water
3 tablespoons sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon black pepper
1/4 teaspoon chili powder
1 dash Tabasco sauce

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.

Nutrition Facts : Calories 52.3, Fat 0.2, Sodium 361.3, Carbohydrate 12, Fiber 2.2, Sugar 9.7, Protein 1.6

LEXINGTON BBQ CHOPPED PORK AND SLAW



Lexington BBQ Chopped Pork and Slaw image

Discover the regional flavor of Lexington BBQ Chopped Pork and Slaw. This Lexington BBQ dish is made with rich, savory Heinz Kentucky Bourbon BBQ Sauce.

Provided by My Food and Family

Categories     Home

Time 3h45m

Yield 12 servings

Number Of Ingredients 8

2 tsp. black pepper
1 tsp. onion powder
1/2 tsp. garlic powder
1 Tbsp. liquid smoke
1 pork shoulder (3 lb.)
3 cups coleslaw blend (cabbage slaw mix)
1-1/2 cups HEINZ BBQ Sauce Carolina Tangy Vinegar Style, divided
12 hamburger buns

Steps:

  • Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.
  • Combine dry seasonings. Rub liquid smoke, then seasoning mixture evenly onto all sides of meat. Place in disposable 13x9-inch foil pan sprayed with cooking spray.
  • Grill meat 3 hours or until very tender, turning meat a quarter turn every 30 min. Meanwhile, toss coleslaw blend with 1/4 cup barbecue sauce. Refrigerate until ready to serve.
  • Remove pan from grill; let meat stand 5 min. Use 2 forks to pull meat into shreds. Add remaining barbecue sauce; mix lightly.
  • Fill buns with meat mixture and coleslaw just before serving.

Nutrition Facts : Calories 380, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 60 mg, Sodium 540 mg, Carbohydrate 35 g, Fiber 4 g, Sugar 12 g, Protein 20 g

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