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 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.
CLASSIC COLESLAW
Provided by Food Network
Categories side-dish
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Remove and discard tough outer leaves from the green cabbage. Cut the head in half, cutting through the core. Use the tip of the knife to remove the core from both halves, then cut each half into quarters. Slice each quarter thinly into short strips. Repeat with the red cabbage and place both in a large bowl.
- Whisk together the mayonnaise, vinegar, sugar and celery seeds in a small bowl, then season with salt and pepper. Add more sugar as desired. Toss the cabbage with half the dressing, then lay in a shallow dish (a 9-by-13-inch baking dish works well). Cover and refrigerate for 1 to 2 hours.
- Once cabbage has marinated in the dressing, taste and add reserved dressing as desired. Add the carrots and parsley and toss to combine.
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.
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