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(Freaky) Friday Flashback: Ketchup Coleslaw

Posted May 03 2013 6:52am

As I mentioned in this week’s post for the C is for Cabbage Meatless Mondays A-Z Challenge –and anyone who has ever found herself elbows deep in a mountain of the leafy green created from chopping what seemed like ‘such a small specimen’ knows–cabbage is very prolific. The amount of ‘brainpower’ produced from even the smallest head indicates that it might just be the only vegetable member of MENSA. So after making the indisputable success that was Coconut Mojito Coleslaw , I found myself with an excess of cabbage…and a nostalgic hankering for last year’s spring slaw-bsession.Inspired by the slaw made in the  BBQ capital of Lexington, North Carolina, the secret ingredients include ketchup and/or BBQ sauce. [The mustard is my own alluring addition.] And considering I had actual, authenticseriously, Whole Foods knows what they are doingNorth Carolina-style, super vinegary BBQ sauce left from my last cooking class …I knew there was no choice but to mix up a batch of an old favorite. This Lexington-Style “Red” Slaw is the perfect combination of sweet (sugar), sour (vinegar), and salty (everything). It is also undeniably Strange But Good . [Even if Laura doesn't like ketchup, I know there are plenty of other condiment queens finding joy in their freaky Friday link-up contributions.]

In other Friday Flashback posts, I’ve edited photos and reposted all of my former witty repartee, but the former post’s photos are actually quite good.

And you should still go back and read it .

But I made a few changes to the recipe  this time since I had thin, vinegar-based BBQ sauce, so I’ll let you in on those and forget about any arbitrary ‘rules.’

Because it’s my blog, and I do what I want…past, present, and (freaky) future.

Lexington-Style Red Slaw

[updated from this recipe ]

  • 4 cups shredded cabbage (about 3/4 lb. head)
  • 2 1/2 Tbsp. ketchup
  • 3 Tbsp. vinegar-based BBQ sauce
  • 1 1/2 Tbsp. turbinado or demerara sugar
  • 1 Tbsp. pure cane sugar
  • 1/2 tsp. salt
  • 1 tsp. yellow mustard

Combine all ingredients in a large mixing bowl. Stir well to combine. For best flavor, allow to chill for a few hours or overnight.

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