This is a traditional Lexington, North Carolina coleslaw recipe. It combines cabbage, cider vinegar, and ketchup to make a flavorful slaw that goes perfectly with pork or chicken. Pile it up as a side dish or put it on the top of your barbecue sandwich.
- 2 1/2 to 3 pounds (1.1 to 1.3 g) white cabbage
- 1 cup (240 mL) cider vinegar
- 2/3 cup (160 mL) ketchup
- 1/2 cup (120 mL) water
- 3 tablespoons (45 mL) sugar
- 1 teaspoon (5 mL) salt
- Optional: 1/2 teaspoon (2.5 mL) cayenne pepper
- 1/2 teaspoon (2.5 mL) black pepper
- 1/2 teaspoon (2.5 mL) chili powder
- Dash of hot pepper sauce like Tabasco
- Chop cabbage. In a small saucepan dissolve the sugar in the cider vinegar over a medium heat. Add other ingredients except for 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 or more minutes then pour over cabbage.
- Toss until well mixed. Serve immediately.
|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||5 g|