Lexington Slaw

When I first read through this recipe for Lexington slaw (where I found it, I can’t recall) I thought someone had lost their mind. Ketchup? In a slaw? Huh? What? How’s that going to work?

Well, it does work, and it works very nicely in fact. The tomato flavor isn’t overwhelming and it’s really a great change from your normal vinegary slaw. The dressing is thin, so it’s not like a thick creamy sauce. The chili powder adds a good earthy southwestern kick, and the hot sauce finishes the deal. I wouldn’t be afraid to add more hot sauce than the recipe calls for.
Lexington SlawI make a lot of slaws. They can’t get much easier to make, and often I have most of the ingredients on hand. Lexington slaw is just another great example of a great slaw.

Also try my tangy coleslaw.

Lexington Slaw

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12 -14 servings
Author Mike


  • 2 pounds pre-made coleslaw mix
  • 1 cup apple cider vinegar
  • 3 tablespoons sugar
  • 2/3 cup ketchup
  • 1/2 cup water
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon chili powder
  • Hot sauce to taste (I used Cholula since it isn't an overly hot sauce and it has a great smooth taste)


  • Place slaw mix in a large bowl.
  • Place vinegar and sugar in a medium saucepan over medium-high heat.
  • Heat until the sugar dissolves, stirring occasionally.
  • Add the remaining ingredients. Stir, and bring to a simmer. Simmer for 10 minutes.
  • Remove sauce from heat and let cool for 15 minutes, then pour over slaw and toss to coat.
  • Serve warm.

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