Alabama Hot Slaw

"Colorful and delicious. Moosewood recipe"
 
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Ready In:
49mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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.
     
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