Lexington red slaw


  • Serves 6 - 8 people

"Salting the cabbage helps to leach the excess liquid and season the slaw," says Wall. "Getting rid of the excess water can only be a good thing - a soggy wet slaw is a very sad slaw indeed."

  • 1 kg whole cabbage, very thinly sliced on a mandolin
  • 1½ tbsp sea salt
  • Tangy ketchup dressing
  • 180 ml Heinz tomato sauce
  • 115 ml apple cider vinegar
  • 50 gm caster sugar
  • 35 ml Southern-style hot sauce
01   Combine cabbage and salt in a bowl, toss to coat and stand in a colander to leach excess liquid (2 hours).
02   Meanwhile, to make tangy ketchup dressing, whisk ingredients in a bowl to combine and season to taste with freshly ground black pepper.
03   Press excess liquid from cabbage and combine in a bowl with dressing to taste, toss to coat and serve with smoky pork shoulder and hush puppies.
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