Recipe by kerrywsmyth
This is the exact hot slaw recipe from the world famous Forest View Gardens that used to be in Cincinnati. Unfortunately the place closed down years ago but that won't stop you from recreating the exact recipe they used in your own kitchen! What I have below is precisely the quantities and procedure we used for large scale production for a lot of people. If you are doing a smaller party or dinner, you can adjust the amounts accordingly. Keep in mind that the excess dressing can be refrigerated. Tips: Do not let this hot slaw sit around with dressing in it. It must be fresh! Don't over fill the bowl with dressing. I personally like just enough dressing to wet the cabbage and bacon and not a drop more. Make a whole gallon of dressing and bacon bits and store what you don't use for later. At Forest View Gardens, we made 30 gallons of dressing and 200 pounds of bacon bits on Thursday and it lasted the whole week!
Top Review by Holly08
Thanks for the recipe! Many moons ago, we would go to Forest View Gardens for Easter every year with my then in-laws, and got the hot slaw every time. I recently had left over cabbage, and was looking for a hot slaw recipe and was so happy to find this! It tasted great, but I might leave the cabbage on the counter for a while rather than putting back in the fridge so the salad would be a little warmer when mixed with the dressing. Will definitely make again.
- 6 lbs shredded cabbage
- 8 lbs bacon
- 24 ounces water
- 32 ounces vegetable oil
- 44 ounces white vinegar
- 4 cups sugar
- 2 tablespoons salt
- 4 tablespoons chopped fresh garlic
Directions See How It's Made
- Fully cook bacon.
- While it is still hot, fill a food processor with bacon (do not add the grease to processor!) and chop it into coarse bits (If processor is not available, you should chop the bacon prior to cooking).
- Put hot chopped bacon in a strainer on a bowl to catch excess grease.
- Repeat until all bacon is chopped.
- Set bacon bits aside.
- Start with a Gallon container with a large mouth.
- Add sugar, vinegar, water, oil, salt, garlic.
- Stir with a large mixing spoon, making sure you get all the sugar off the bottom of the container.
- Heat the amount of dressing you plan on using on the stove on low heat or a steam table, stopping short of a boil (you will use 4-6 oz per serving).
- Fill salad bowls with shredded cabbage.
- Sprinkle about 2 tbsp of the fresh bacon bits on top of cabbage. Refrigerate until ready to serve.
- Immediately before serving, stir hot dressing well, then use a ladle to pour about 4-6 oz on the slaw making sure you thoroughly wet all the cabbage and bacon.