Lexington Red Slaw

SERVES 8 TO 10

• 1/3 cup vegetable oil
• 1/4 cup ketchup
• 3 tablespoons cider vinegar
• 1 tablespoon sugar
• 1 1/2 teaspoons celery seeds
• 1 medium green cabbage, quartered, cored, and thinly sliced (about 8 cups)
• 3 large carrots, peeled and grated (about 1 1/2 cups)
• Kosher salt and freshly ground black pepper, to taste

Whisk the oil, ketchup, vinegar, sugar, and celery seeds in a large bowl. Toss with the cabbage and carrot. Season with salt and pepper. Cover and chill in the refrigerator at least 2 hours, but no more than 6 hours, before serving.