Alabama Hot Slaw
- Ready In:
- 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
- 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.
- In a smaller bowl, add the vinegar, sugar, and salt; whisk until clear.
- Add in the black pepper, mustard, and Tabasco to taste; stir to mix, then pour on the vegetables.
- In a small skillet, heat the oil until it just begins to smoke.
- Pour hot oil over vegetables, aiming particularly for the onions and pepper.
- Let rest for 3-4 minutes.
- Toss and serve; may refrigerate for later use.
Questions & Replies
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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.