Step 1: Remove the core from the cabbage and discard it. Cut the cabbage into 8 chunks. Finely chop the cabbage in a food processor using the metal blade and pulsing the motor (this is a chopped, not sliced or slivered, slaw). Work in several batches so as not to overcrowd the processor bowl.

Step 2: Place the cabbage in a large nonreactive bowl and stir in the Lexington Vinegar Sauce. Taste for seasoning, adding more vinegar sauce as necessary. Let stand for 10 minutes, then taste again for seasoning, adding more vinegar sauce and/or salt as necessary. The coleslaw can be made up to 4 hours ahead. Store
it in the refrigerator, covered.