Lexington Style Red Coleslaw Food
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.
LEXINGTON BARBECUE RESTAURANT RED SLAW RECIPE - (3.2/5)
Provided by Mother_Daniel
Number Of Ingredients 7
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 RED SLAW RECIPE - (4/5)
Provided by nnlester
Number Of Ingredients 7
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.
AMERICAN KITCHEN CLASSIC LEXINGTON-STYLE RED SLAW
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
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 COLESLAW
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
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-STYLE BBQ SAUCE
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. The addition of ketchup in this slightly sweeter vinegar sauce distinguishes it from simpler Eastern North Carolina vinegar sauce. I prefer this sauce not only because I grew up with it-I like the added flavor and the pink color that the ketchup gives the sauce. To turn this sauce into an Eastern sauce, add 1 cup of water and eliminate the brown sugar and ketchup. This sauce is used to make North Carolina Style Pulled Pork and North Carolina Coleslaw . You will need to double this recipe to sauce both the meat and the slaw.
Provided by Elizabeth Karmel
Categories Sauce No-Cook Backyard BBQ Vinegar Summer Tailgating
Yield Makes about 3 cups
Number Of Ingredients 8
Steps:
- Mix all ingredients together and let sit 10 minutes. Add to chopped barbecue when hot to season the meat and keep it from drying out.
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