LEXINGTON RED COLESLAW
3/4 cup cider vinegar
1/4 cup ketchup
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon ground cayenne (or hot red pepper flakes)
1 medium head green cabbage, shredded
1 cup mayonnaise
Salt, optional
Combine vinegar, ketchup, sugar, 1/2 teaspoon salt and cayenne in bowl until salt and sugar dissolve.
Toss cabbage and mayonnaise together in a large bowl. When the mayonnaise is well distributed, pour in half the red sauce and toss again. Add more red sauce until cabbage is coated. Sprinkle in salt if desired.
Chill for about an hour or up to a full day. Serve cold.
Makes 6 to 8 servings
Source: The Big Book of Outdoor Cooking and Entertaining by Cheryl Alters Jamison and Bill Jamison
3/4 cup cider vinegar
1/4 cup ketchup
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon ground cayenne (or hot red pepper flakes)
1 medium head green cabbage, shredded
1 cup mayonnaise
Salt, optional
Combine vinegar, ketchup, sugar, 1/2 teaspoon salt and cayenne in bowl until salt and sugar dissolve.
Toss cabbage and mayonnaise together in a large bowl. When the mayonnaise is well distributed, pour in half the red sauce and toss again. Add more red sauce until cabbage is coated. Sprinkle in salt if desired.
Chill for about an hour or up to a full day. Serve cold.
Makes 6 to 8 servings
Source: The Big Book of Outdoor Cooking and Entertaining by Cheryl Alters Jamison and Bill Jamison
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