Recipes

Lexington Red Slaw

Friday, June 05, 2009
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recipes

A pulled pork sandwich is not a pulled pork sandwich in North Carolina without this tangy barbecue slaw thrown on. As in the barbecue sauce or "dip" native to western North Carolina, tomato (in this case, ketchup)makes an appearance. And because it contains no mayonnaise, this different breed of coleslaw is picnic-friendly.

SERVES 8 TO 10

  • 1/3 cup vegetable oil
  • 1/4 cup ketchup
  • 3 tablespoons cider vinegar
  • 1 tablespoon sugar
  • 1 1/2 teaspoons celery seeds
  • 1 medium green cabbage, quartered, cored, and thinly sliced (about 8 cups)
  • 3 large carrots, peeled and grated (about 1 1/2 cups)
  • Kosher salt and freshly ground black pepper, to taste

Whisk the oil, ketchup, vinegar, sugar, and celery seeds in a large bowl. Toss with the cabbage and carrot. Season with salt and pepper. Cover and chill in the refrigerator at least 2 hours, but no more than 6 hours, before serving.


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