Best 9 Lexington Style Barbecue Slaw Recipes
In the heart of North Carolina, Lexington-style barbecue slaw reigns supreme, a vibrant and flavorful dish that tantalizes taste buds with its unique blend of tangy vinegar, sweet sugar, and crunchy cabbage. This iconic slaw is a staple at barbecue joints and picnics throughout the region, and its popularity has spread far beyond its humble origins. Join us on a culinary journey as we explore the delectable Lexington-style barbecue slaw, uncovering its history, key ingredients, and the variations that make it a versatile and beloved dish. Discover the secrets behind its captivating taste and learn how to recreate this Southern classic in your own kitchen with our easy-to-follow recipes. From the traditional vinegar-based slaw to the creamy mayonnaise-based version, we'll guide you through the steps to create a dish that will transport you to the barbecue haven of Lexington, North Carolina.
Check out the recipes below so you can choose the best recipe for yourself!
LEXINGTON BARBECUE RESTAURANT RED SLAW RECIPE - (3.2/5)
Provided by Mother_Daniel
Number Of Ingredients 7
Steps:
- Combine dry ingredients. Add the wet ingredients and mix well. Pour the mixture over the cabbage and stir to combine. Chill the slaw in the refrigerator for at least 1 hour before serving.
LEXINGTON-STYLE RED COLESLAW RECIPE
In the Lexington, NC tradition, this slaw replaces the traditional mayonnaise base with ketchup, which, when mixed with sugar and hot sauce, results in a slaw with a flavor similar to the region's famous vinegary barbecue sauce.
Provided by Joshua Bousel
Categories Side Dish Salads Sides Salad
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- For the dressing: In a small bowl, whisk together vinegar, ketchup, sugar, black pepper, and hot sauce.
- For the Slaw: Combine cabbage and carrot in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water.
- Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl.
- Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.
Nutrition Facts : Calories 62 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, Sodium 262 mg, Sugar 10 g, Fat 0 g, ServingSize Serves 10-12, UnsaturatedFat 0 g
LEXINGTON-STYLE RED SLAW RECIPE - (4/5)
Provided by nnlester
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together ketchup, vinegar, sugar, hot sauce, salt, and pepper; add cabbage and toss to combine. Let sit, tossing occasionally, for 20 minutes. Chill.
LEXINGTON-STYLE BARBECUE SLAW
Steps:
- In a small bowl, mix together the dry ingredients. Add the wet ingredients and mix well. The vinegar mixture should have a reddish appearance. Pour the mixture over the cabbage and stir to combine. Chill the slaw in the refrigerator for at least 1 hour before serving.
LEXINGTON STYLE COLESLAW
Make and share this Lexington Style Coleslaw recipe from Food.com.
Provided by Chef Jeff Garland
Categories Low Protein
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Chop cabbage.
- In a small saucepan dissolve the sugar in the cider vinegar over a medium heat.
- Add other ingredients except the cabbage and mix well while simmering for about 10 minutes.
- Remove from heat before the mixture gets thick.
- Allow to cool for about 10 more minutes then pour over cabbage.
- Toss until well mixed.
- Serve immediately.
Nutrition Facts : Calories 52.3, Fat 0.2, Sodium 361.3, Carbohydrate 12, Fiber 2.2, Sugar 9.7, Protein 1.6
RED BBQ SLAW
Growing up in the foothills of North Carolina and enjoying Eastern North Carolina BBQ, we always had barbecue slaw or red slaw served with our pulled pork. The spicy, crunchy texture of the marinated cabbage takes BBQ to the next level. Serve with pork or chicken.
Provided by Robin Lee Starnes
Categories Salad Coleslaw Recipes No Mayo
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Place the cabbage into a salad bowl. In a small bowl, whisk together apple cider vinegar, ketchup, sugar, red pepper flakes, and hot sauce until the sugar has dissolved. Pour the dressing over the cabbage, toss thoroughly, and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 34.1 calories, Carbohydrate 8 g, Fat 0.1 g, Fiber 1 g, Protein 0.7 g, Sodium 124.9 mg, Sugar 6.6 g
LEXINGTON-STYLE BBQ SAUCE
I have always loved Lexington BBQ sauce, and after much experimenting, I believe I have finally mastered the sweet tang of Lexington sauce! Because my diet is strictly pork-free, I served this sauce with pulled chicken breast and my parents LOVED IT!
Provided by Health Nut 101
Categories Sauces
Time 3h5m
Yield 1 1/2 cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Set crockpot on high, and mix in first three ingredients; stir well.
- Add the remaining four and let sauce heat.
- Add pulled chicken or pork and let cook on low for a few hours so the meat is extra tender!
- Serve and enjoy!
Nutrition Facts : Calories 24.9, Fat 0.2, Sodium 808.6, Carbohydrate 3.9, Fiber 0.8, Sugar 2.1, Protein 0.6
LEXINGTON-STYLE BBQ SAUCE
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. The addition of ketchup in this slightly sweeter vinegar sauce distinguishes it from simpler Eastern North Carolina vinegar sauce. I prefer this sauce not only because I grew up with it-I like the added flavor and the pink color that the ketchup gives the sauce. To turn this sauce into an Eastern sauce, add 1 cup of water and eliminate the brown sugar and ketchup. This sauce is used to make North Carolina Style Pulled Pork and North Carolina Coleslaw . You will need to double this recipe to sauce both the meat and the slaw.
Provided by Elizabeth Karmel
Categories Sauce No-Cook Backyard BBQ Vinegar Summer Tailgating
Yield Makes about 3 cups
Number Of Ingredients 8
Steps:
- Mix all ingredients together and let sit 10 minutes. Add to chopped barbecue when hot to season the meat and keep it from drying out.
AMERICAN KITCHEN CLASSIC LEXINGTON-STYLE RED SLAW
In Lexington, North Carolina, coleslaw is made with a spicy ketchup-based dressing. Goes great with Lexington Style BBQ (http://www.food.com/recipe/american-kitchen-classic-lexington-style-bbq-sauce-465978).
Provided by Member 610488
Categories Greens
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together ketchup, vinegar, sugar, hot sauce, salt, and pepper; add cabbage and toss to combine. Let sit, tossing occasionally, for 20 minutes. Chill.
Nutrition Facts : Calories 134.5, Fat 0.3, SaturatedFat 0.1, Sodium 948.5, Carbohydrate 32.9, Fiber 4.1, Sugar 27.7, Protein 2.5
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your slaw.
- Shred the cabbage and carrots thinly. This will help them absorb the dressing better.
- Make the dressing ahead of time. This will allow the flavors to meld and develop.
- Chill the slaw for at least 30 minutes before serving. This will help the flavors to meld and develop.
- Serve the slaw on a bed of lettuce or other greens. This will add a bit of crunch and freshness.
Conclusion:
Lexington-style barbecue slaw is a delicious and refreshing side dish that is perfect for any summer gathering. It is easy to make and can be tailored to your own taste preferences. So next time you are firing up the grill, be sure to give this slaw a try. You won't be disappointed!
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