Alabama Hot Slaw

Submitted by ratherbeswimmin

"Colorful and delicious. Moosewood recipe"

 

• Ready In: 49mins
• Ingredients: 12
• Serves: 8

ingredients

• 1 small cabbage, finely shredded (1 lb.)
• 2 celery ribs, halved lengthwise and sliced
• 1 1⁄2 cups shredded carrots
• 1⁄2 red bell pepper, diced
• 1 1⁄2 tablespoons minced red onions
• 1⁄4 cup cider vinegar
• 1 -2 teaspoon sugar
• 1 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 -2 teaspoon brown mustard
• Tabasco sauce
• 1⁄4 cup canola oil

directions

1. Add the following ingredients to a large bowl in order listed (do not mix, just pile one on top of the next): cabbage, celery, carrots, bell pepper, and red onions.
2. In a smaller bowl, add the vinegar, sugar, and salt; whisk until clear.
3. Add in the black pepper, mustard, and Tabasco to taste; stir to mix, then pour on the vegetables.
4. In a small skillet, heat the oil until it just begins to smoke.
5. Pour hot oil over vegetables, aiming particularly for the onions and pepper.
6. Let rest for 3-4 minutes.
7. Toss and serve; may refrigerate for later use.

Reviews

[Yellow Billed Magpie]

This is from Moosewood Daily Special, one of my favorite cookbooks.<br/><br/>Yes, the slaw is excellent. The best non-mayo slaw I've found. Its perfect for summer picnics, won't spoil, lasts in the fridge a long time, colorful, tart, crunchy. <br/><br/>I use yellow mustard for a real American flavor.<br/><br/>This is a standard in my house.

 

[Lt. Amy]

Very good. I made this for a recent BBQ and had at least one person say it was the best slaw they had ever had.