Lexington style red slaw with beets

Lexington style red slaw with beets

By
From
The Hang Fire Cookbook
Serves
4-6

This is a great mayo-free ’slaw, which has a sweet vinegar dressing. It looks vibrant and tastes delicious and refreshing. With roots in South Carolina, the vinegary notes in this ’slaw complement the vinegar mop sauce used to dress their pork barbecue.

Ingredients

Quantity Ingredient
1kg red cabbage, cored, finely shredded
1 medium red onion, finely sliced
3 carrots, grated
2 cooked beetroot, grated

For the ’slaw cure

Quantity Ingredient
1 lemon, juice
2 teaspoons fine sea salt

For the dressing

Quantity Ingredient
50ml olive oil
1 teaspoon Hang Fire almost all-purpose rub
50ml cider vinegar
3 teaspoons ketchup
1 teaspoon caster sugar
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon fine sea salt

Method

  1. Combine the shredded cabbage and onion in a large bowl. Add the ingredients for the ’slaw cure, and mix well. Cover and let osmosis do its thing in your fridge for 2–3 hours.
  2. When you’re ready to make your ’slaw, pour off any liquid from the onion and cabbage, then stir through the carrot and beetroot.
  3. In a food processor or blender, add all the dressing ingredients except the oil, and with the blade running at medium speed, add the oil very slowly, drop by drop, until the dressing emulsifies and thickens. Pour over the vegetables and toss through, making sure they are all fully coated. Cover the bowl with cling film and allow to sit in the fridge for an hour (to help the flavours come together) before serving.
Tags:
barbecue
BBQ
Southern
America
Deep South
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