For all you mayonnaise haters out there, this coleslaw’s for you. Cattleack Barbeque’s Todd David uses ketchup instead of the white stuff in this sweet and sour side that traces its roots to Lexington, North Carolina.


Lexington Red Coleslaw

“We make this Lexington-style coleslaw sometimes for pork,” David says. “It is so good and different and–most importantly–simple. It goes great on a pork sandwich!”


1 pound chopped cabbage
4 tablespoons ketchup
1 tablespoon vinegar
1/2 teaspoon salt
3 tablespoons sugar
1/2 teaspoon black pepper
1/2 teaspoon red pepper

Mix all ingredients and allow at least 20 minutes in the refrigerator before serving.

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