We order this style of coleslaw with our barbecue when we visit North Carolina. We love the 'cue,' but we also enjoy the slaw.
We think the recipe is similar to this:
"In Lexington, North Carolina, coleslaw is made with a spicy ketchup-based dressing. "
- 2/3 cup ketchup
- 1/2 cup apple cider vinegar
- 1/2 cup sugar
- 2 tsp. mild hot sauce
- 2 tsp. kosher salt
- 2 tsp. ground black pepper
- 1 medium head cabbage, cored and finely chopped
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.
The recipe assembles quickly. The most time-consuming part is chopping up the cabbage if that's done with a knife.
The slaw tastes better the next day after at least 24 hours in the frig.
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