Lexington Style Coleslaw
- 4 1/2 cups Green Cabbage, Thinly Sliced
- 1 1/2 cups Carrots, Peeled, Julienne
- 1/2 cup Apple Cider Vinegar
- 1/2 cup Red Gold Ketchup
- 2 tablespoons Hot Sauce
- 2 tablespoons Chives
- Ground Black Pepper, to taste
- Kosher Salt, to taste
Combine apple cider vinegar, Red Gold Ketchup, hot sauce in a medium mixing bowl; whisk until well incorporated.
Add the thinly sliced cabbage, julienned carrots, and chopped chives to the mixing bowl; toss until vegetables are coated.
Adjust the seasoning with Kosher salt and black pepper before serving.