Name: Kentucky Red Slaw
Total time: 45 min
Cuisine: SouthernUS & Canada
Ingredients: 1/2 cup ketchup; 1/4 cup cider vinegar; 1/4 cup sugar; 1 tablespoon vegetable oil; 1 teaspoon hot sauce; 1 teaspoon table salt; 3/4 teaspoon pepper; 1 small head green cabbage (11/4 pounds), chopped fine

Why This Recipe Works

Some home cooks in the Bluegrass State have a unique approach to coleslaw: They swap out the mayonnaise for an unexpected ingredient: ketchup. To create a test kitchen version, we started with finely chopped cabbage. The fine chop is both traditional and practical, since it makes the slaw easier to pile on a barbecue sandwich. We often salt or microwave cabbage to soften it and take out its “squeaky” bite before combining it with the rest of the slaw ingredients. But we found that adding just a tablespoon of oil was enough to make the cabbage more tender. A hefty dose of cider vinegar provided tanginess while a combination of hot sauce and black pepper added a spicy kick.

Before You Begin

One 1¼-pound head of cabbage will yield 6 cups when finely chopped. We prefer the evenly sized pieces you get from cutting the cabbage by hand, but if you prefer, you can do it in a food processor. Cut the cabbage into 1-inch chunks and pulse it in two batches until it’s finely chopped.

Instructions

Whisk ½ cup ketchup, ¼ cup cider vinegar, ¼ cup sugar, 1 tablespoon vegetable oil, 1 teaspoon hot sauce, 1 teaspoon salt, and ¾ teaspoon pepper together in large bowl. Stir in 1 small head green cabbage, chopped fine, until well combined. Cover and refrigerate for at least 30 minutes. Season with salt and pepper to taste. Serve. (Slaw can be refrigerated for up to 2 days.)