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.
I 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.
- 2 pounds 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 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.
Nutritional values are approximate.