Alabama Hot Slaw

Posted · 4 Comments

 

The “hot” in the name of this delicious slaw refers not to pepper but to the cooking technique. Dressed with a simple heated dressing, which softens and mellows the flavor of the onions and bell peppers, this is a colorful, festive-looking slaw. For a “hot” hot slaw, increase the Tabasco or other hot sauce in the dressing to make it as spicy as you wish. Unlike many other slaws, Alabama Hot Slaw is great served right away; it doesn’t need sitting time for the flavors to develop. Leftover slaw can be reinvigorated by adding just a splash of vinegar, if needed.

 

5.0 from 1 reviews
Alabama Hot Slaw
Recipe type: side salad
Prep time: 
Cook time: 
Total time: 
Serves: 8 to 10
 
Ingredients
  • 1 small head of cabbage (about 1 pound)
  • 2 celery stalks
  • 1½ cups peeled and shredded carrots
  • ½ red bell pepper, seeded and diced
  • 1 heaping tablespoon minced red onions
  • ¼ cup white or cider vinegar
  • 1 to 2 teaspoons sugar
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon prepared mustard, such as yellow, brown, or hot
  • Tabasco or other hot pepper sauce to taste
  • ¼ cup canola or other vegetable oil
Instructions
  1. Finely shred the cabbage to make about 4 cups and place it in a large bowl.
  2. Halve the celery stalks lengthwise and thinly slice them crosswise.
  3. Without mixing together, pile the celery on top of the cabbage and follow with the carrots, bell peppers, and red onions.
  4. In a small bowl or a cup, whisk together the vinegar, sugar, and salt until clear.
  5. Stir in the black pepper, mustard, and Tabasco to taste and pour on the vegetables.
  6. In a small pan, heat the oil to just smoking: you should see a few ripples in the oil and some heat waves.
  7. Pour the hot oil over the vegetables, aiming especially for the onions and peppers.
  8. Let sit for 3 or 4 minutes.
  9. Toss and serve or refrigerate for later.
Notes

PER 4-OUNCE SERVING: 97 CALORIES, 1.3 G PROTEIN, 7. 3 G FAT, 8 G CARBOHYDRATES, 1.9 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL. 333 MG SODIUM, 2.5 G T0TAL DIETARY FIBER

4 Responses to "Alabama Hot Slaw"
  1. Love this slaw and am trying to find your Sri Wansano Rice Salad??? Recommended to me by two friends.

  2. Susan Greenwood says:

    This is one of my favourite recipes. I usually use red cabbage and sometimes fennel. If I add fennel I temper a few fennel seeds in the hot oil.

    • laura says:

      It is good, and fennel is a great seasoning. I assume you’re adding some sliced raw fennel bulb and enhancing the flavor with fennel seeds. Here’s another tip: lightly toast/roast the fennel seeds in the toaster oven (for 4-5 minutes at 350), and then grind them in a spice grinder. The roasting adds a mellow, nutty and aromatic dimension.

  3. Cynthia Brown says:

    Terrific recipe!! will use for sure over and over … altho, I’d change the prep time to more like… 40 min

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