Someone asked me the other day if I’d ever had ketchup in a coleslaw. I gave them the same look you’re making right now. No way. Nope. Never. That’s nuts. Then along came this Lexington coleslaw. It contains ketchup. Yep. And you know what? It’s crazy good! What a tangy, delicious twist it brings to a slaw. This is totally different and totally great!
Ketchup? Say WHAT?
Yep, adding ketchup 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 mayonnaise-based sauce. The chili powder adds a good earthy southwestern kick, and the hot sauce finishes the deal with just a slight kick. I wouldn’t be afraid to add more hot sauce than the recipe calls for, but that’s me and I do like my food to be a bit more on the spicy side.
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.
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Also try my tangy coleslaw.
Lexington Slaw
Equipment
Ingredients
- 2 pounds coleslaw mix
- 1 cup apple cider vinegar
- 3 tablespoons sugar
- ⅔ cup ketchup
- ½ cup water
- 1 teaspoon Kosher salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground black pepper
- ¼ teaspoon chili powder
- hot sauce to taste
Instructions
- 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.
Notes
Nutrition
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