Alabama Hot Slaw Recipe

Name: Alabama Hot Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
In a smaller bowl, add the vinegar, sugar, and salt; whisk until clear.
3
Add in the black pepper, mustard, and Tabasco to taste; stir to mix, then pour on the vegetables.
4
In a small skillet, heat the oil until it just begins to smoke.
5
Pour hot oil over vegetables, aiming particularly for the onions and pepper.
6
Let rest for 3-4 minutes.
7
Toss and serve; may refrigerate for later use.

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Alabama Hot Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Alabama Hot Slaw

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