Alabama Hot Slaw
Get ready to spice up your side dish game with Alabama Hot Slaw, a Southern classic that brings bold flavors and a delightful kick to the table. Made with finely shredded green cabbage, sweet carrots, crisp green bell pepper, and tangy yellow onion, this warm slaw gets its signature heat from a zesty dressing featuring white vinegar, yellow mustard, hot sauce, and a dash of cayenne pepper. Cooked briefly in a skillet with a buttery finish, this unique slaw strikes the perfect balance between tangy, spicy, and slightly sweet. It's the ideal pairing for barbecue, grilled meats, or fried chicken, making it a must-try for fans of flavorful, hearty sides. Serve it warm or at room temperature for a dish that’s sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 2 large Carrots
- 1 medium Green bell pepper
- 1 medium Yellow onion
- 0.5 cup White vinegar
- 2 tablespoons Granulated sugar
- 2 tablespoons Yellow mustard
- 2 teaspoons Hot sauce
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
Instructions
Core and finely shred the green cabbage using a sharp knife or mandoline. Peel and grate the carrots. Seed and finely dice the green bell pepper. Peel and finely chop the yellow onion. Set all the vegetables aside in a large mixing bowl.
In a medium saucepan, combine white vinegar, granulated sugar, yellow mustard, hot sauce, cayenne pepper, salt, and black pepper. Whisk together and place over medium heat, stirring until the sugar dissolves completely and the mixture is well combined, about 2 minutes.
Add the butter to the saucepan and stir until it is fully melted and incorporated into the vinegar mixture.
Pour the hot vinegar mixture over the prepared vegetables in the large mixing bowl. Toss the vegetables thoroughly until everything is evenly coated with the dressing.
Transfer the slaw mixture to a large skillet. Place the skillet over medium heat and cook for about 5-7 minutes, stirring frequently, until the cabbage softens slightly but still retains some crunch.
Remove the skillet from heat and let the slaw cool slightly. Serve warm or at room temperature as a side dish.
Nutrition Facts
Calories |
657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2926 mg | 127% | |
| Total Carbohydrate | 106.1 g | 39% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 65.1 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 486 mg | 37% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2489 mg | 53% | |
*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.
