Entertaining with Chef Eddie
Lexington
Slaw
This month with the 4th of July, the race in Nashville
on the 14th and two cooking
classes that I am teaching on grilling, I have been doing
a lot of research on Barbeque side dishes. One of the recipes
I have found is now a permanent part of my repertoire. I have
heard it called Lexington Slaw, Red Slaw, and Barbeque Slaw, but
by any name it’s a great alternative to the traditional
creamy slaw that I grew up with.
The recipe is very straight-forward but leaves room for interpretation,
which is why I like it. I could see adding grilled fruit or other
spices to it to compliment another style of food.
Please have fun with this recipe and don’t be afraid to
add something new to make it yours!
Lexington Slaw
(printable
recipe)
3 pounds Cabbage (thinly sliced)
1 cup Cider Vinegar
2/3 cup Ketchup
3 Tablespoons Sugar
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Black Pepper
1/4 teaspoon Chili Powder
Tabasco to taste
In a small nonreactive sauce pan bring the cider vinegar and
sugar to a light boil. Remove from the heat and add remaining
spices. Allow to cool to room temperature.
Pour over cabbage and toss to coat.
Serves: 25
