Absolutely Best Hot Slaw Recipe
Transform your side dishes with this vibrant and flavorful Absolutely Best Hot Slaw recipe! Featuring tender green cabbage, sweet grated carrots, and the sharp bite of red onion, this warm slaw is elevated with a tangy-sweet apple cider vinegar dressing infused with Dijon mustard, honey, and a hint of spice from crushed red pepper flakes. Cooked in a luscious blend of olive oil and butter, this dish boasts a perfect balance of softness and crunch, making it an irresistible companion to grilled meats, roasted dishes, or even as a unique sandwich topping. Ready in just 25 minutes, it’s a quick and nutritious way to add excitement to your table. Perfect for weeknight dinners or backyard barbecues, this hot slaw recipe will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 head (medium-sized) green cabbage
- 1 large carrot
- 1 small red onion
- 0.33 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 0.5 teaspoon crushed red pepper flakes
- 0.5 teaspoon celery seeds
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
Instructions
Remove and discard any outer wilted leaves from the cabbage. Slice the cabbage in half and remove the core from each half. Thinly slice the cabbage into shreds and set aside.
Peel the carrot and grate it using a box grater. Thinly slice the red onion. Set both aside with the shredded cabbage.
In a small bowl, whisk together apple cider vinegar, Dijon mustard, honey, crushed red pepper flakes, celery seeds, kosher salt, and black pepper. Set the dressing mixture aside.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and the mixture is shimmering.
Add the red onion to the skillet and sauté for 2-3 minutes, until softened and slightly translucent.
Add the shredded cabbage and grated carrot to the skillet. Toss to coat the vegetables evenly with the butter and oil. Cook for 5-6 minutes, stirring frequently, until the cabbage starts to soften but still has a slight crunch.
Pour the prepared vinegar dressing over the vegetables. Stir well to combine and cook for an additional 2-3 minutes, allowing the flavors to meld together.
Adjust seasoning with more salt or pepper to taste, if needed, and remove from heat.
Transfer the hot slaw to a serving dish and serve immediately as a flavorful side or sandwich topping. Enjoy!
Nutrition Facts
Calories |
827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1152 mg | 50% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 36.5 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1952 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
