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Lexington Barbecue Cole-slaw

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CATEGORY CUISINE TAG YIELD
1 Servings

INGREDIENTS

100 lb Med. chopped cabbage, 1 lb.
6 qt Ketchup, 4 Tbs
10 lb Sugar, 3 Tbs
1/2 gl Vinegar, 4% 1 Tbs
8 oz Salt, 1/2 tsp
8 oz Pepper, 1/2 tsp
1/4 t Ground red pepper, pinch or
so to taste

INSTRUCTIONS

1997    
Lexington Barbecue, I thought I'd share their recipe for cole-slaw
(you know, the kind you put in the sandwich with the Q). Pam and I
were fortunate enough to visit Lexington Barbecue back in July. We
really liked the slaw. It was a nice alternative to the
mayo/half-n-half/cream based slaws typical of other areas. I wrote to
Allen H., and he kindly shared their recipe. I reduced the quantities
listed if you don't want to follow Allan's recipe (in parentheses).
Mix all dry ingredients into the chopped cabbage, and let sit for 20
minutes. Then add the wet ingredients and mix well. Allow to
refrigerate as long as possible before serving.  We've made this twice
since getting home. Used it on pork bbq  sandwiches and as a side with
ribs. Mmmmm good.  Posted to bbq-digest V5 #457 by
gbirkhim@access.k12.wv.us on Aug 10,

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