Lexington-Style Red Coleslaw Recipe

• 2/3 cup apple cider vinegar
• 1/2 cup ketchup
• 1/4 cup sugar
• 2 teaspoons freshly ground black pepper
• 2 teaspoons hot sauce, preferably Texas Pete
• 1 large head green cabbage (about 3 1/2 pounds), finely shredded on a mandoline or by hand
• 1 large carrot, peeled and grated on the large holes of a box grater
• 2/3 cup sugar
• 1/3 cup kosher salt

1. Whisk together vinegar, ketchup, sugar, black pepper, and hot sauce in small bowl.
2. 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.
3. 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.
4. Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.

apple cider vinegar, ketchup, sugar, freshly ground black pepper, hot sauce, green cabbage, carrot, sugar, kosher salt

Taken from www.seriouseats.com/recipes/2014/06/lexington-style-red-coleslaw-recipe.html (may not work)