Alabama Red Hot Slaw Recipes

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VINEGAR SLAW



Vinegar Slaw image

This recipe is easy as pie but I'm gonna make it a little bit easier for ya. The original recipe is done in proportions but I'm giving you exact measurements in case you've never made it before, then you can work with proportions later once you get more comfortable with it.

Provided by The SouthernPlate Staff

Categories     Appetizer

Time 20m

Number Of Ingredients 3

4-1/2 to 5 Cups finely chopped or shredded cabbage (about half a head)
1 Cup white vinegar
1 Cup sugar

Steps:

  • Place cabbage in a bowl. Add in vinegar and sugar. Stir. Cover and place in refrigerator a few hours or overnight before serving. Will make more juice over time.
  • *The proportions for larger quantities are equal parts vinegar and sugar.

Nutrition Facts : Calories 62 kcal, ServingSize 1 serving

ABSOLUTELY BEST HOT SLAW RECIPE



Absolutely BEST Hot Slaw Recipe image

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!

Provided by kerrywsmyth

Categories     Salad Dressings

Time 32m

Yield 32 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.
  • Enjoy!

CAROLINA STYLE RED SLAW



Carolina Style Red Slaw image

Provided by Melissa

Categories     Salad     Side Dish

Number Of Ingredients 10

6 cups finely chopped green cabbage
1/4 cup finely chopped sweet onion
1/4 cup finely chopped carrot (optional)
1/2 cup ketchup
1/2 cup apple cider vinegar
3 Tbsp granulated sugar
2 tsp crushed red pepper flakes (adjust to taste)
1 tsp salt (`)
1 tsp barbecue seasoning
1 tsp hot sauce (adjust to taste)

Steps:

  • In a medium size mixing bowl, mix together cabbage, onion and carrot.
  • In a separate bowl whisk together ketchup, vinegar, sugar, pepper flakes, salt, barbecue seasoning and hot sauce.
  • Pour dressing over slaw, mix well. Place into an airtight container and chill for several hours or overnight.
  • Serve with chopped pork barbecue or your favorite barbecue entrees.

Nutrition Facts : ServingSize 1 serving, Calories 57 kcal, Carbohydrate 13 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 462 mg, Fiber 2 g, Sugar 10 g, UnsaturatedFat 2 g

ALABAMA HOT SLAW



Alabama Hot Slaw image

Make and share this Alabama Hot Slaw recipe from Food.com.

Provided by ratherbeswimmin

Categories     Greens

Time 49m

Yield 8 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

BBQ RED SLAW



BBQ Red Slaw image

North Carolina red slaw with a tangy flavor for pork sandwiches, burgers or as a side dish.

Provided by Donya Mullins

Categories     Extras     Salad

Number Of Ingredients 7

4 cups cabbage - finely chopped
2/3 cup ketchup
1/2 cup apple cider vinegar
1/2 cup sugar
1 teaspoon salt
1 teaspoon pepper
dash of hot sauce

Steps:

  • Place chopped cabbage in a large bowl.
  • Whisk together ketchup, vinegar, sugar salt and pepper.
  • Pour dressing over cabbage and toss until well mixed.
  • Store in an airtight container in refrigerator until ready to serve.
  • Serve with pulled pork on rolls, ribs or BBQ chicken

ALABAMA RED HOT SLAW



ALABAMA RED HOT SLAW image

Categories     Salad     Vegetable     Side     No-Cook     Picnic

Yield 8 Servings

Number Of Ingredients 11

4 Cups Shredded Red Cabbage
2 Stalks Celery, finely sliced
1 1/2 Cups Carrots, shredded
1/4 Cup Onion, minced
1/4 Cup Cider Vinegar
1 Tablespoon Brown Sugar
1 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Prepared Brown Mustard
Hot Sauce
1/4 Cup Vegetable Oil, reserved

Steps:

  • Layer vegetables in a large bowl starting with the cabbage and ending with the onion but DO NOT MIX In a blender, mix: vinegar, sugar, salt, pepper, mustard and hot sauce till sugar is dissolved. Pour mixture over the vegetables but DO NOT MIX. In heavy skillet heat the oil until it begins to smoke. Drizzle it over the vegetables but DO NOT MIX. Let stand for 5 minutes. Toss and serve immediately or chill.

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