Lexington coleslaw
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Cabbage, head; 2-3 pound |
| 3 | tablespoons | Sugar, granulated |
| 1 | cup | Vinegar, cider |
| ⅔ | cup | Ketchup |
| ½ | cup | Water |
| ⅛ | teaspoon | Cayenne |
| ⅛ | teaspoon | Chile, red, crushed |
| ¼ | teaspoon | Pepper, black |
| ¾ | teaspoon | Salt; or to taste |
| 1 | dash | Hot pepper sauce |
Directions
Grate or thinly slice the cabbage. In a small saucepan combine the sugar and vinegar and cook over medium heat until the sugar dissolves. Whisk in the other ingredients and simmer over medium-high heat for 10 minutes. If mixtures seems too thick, thin with 1 tablespoon of warm water at a time until proper consistancy is reached. Pour the warm sauce over the grated cabbage. Toss to combine thoroughly, and serve immediately.