Ingredients for Alabama Hot Slaw
- 8 cups green cabbage, shredded
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 medium red bell pepper, chopped
- ½ cup red onion, chopped
- ½ cup apple cider vinegar
- ¼ cup granulated sugar
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon Dijon mustard
- 1-2 teaspoons Tabasco sauce
- ¼ cup vegetable oil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Alabama Hot Slaw? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Alabama Hot Slaw
- Shred 8 cups of green cabbage. Chop 1 cup celery, 1 cup carrots, 1 medium bell pepper (any color), and ½ cup red onion.
- In a medium bowl, whisk together ½ cup apple cider vinegar, ¼ cup granulated sugar, and 1 teaspoon salt until the sugar dissolves.
- Stir in ¼ teaspoon black pepper, 1 tablespoon Dijon mustard, and 1-2 teaspoons Tabasco sauce (adjust to your spice preference).
- Add the shredded cabbage, celery, carrots, bell pepper, and red onion to a large bowl.
- Pour the vinegar dressing over the vegetables and toss to combine thoroughly.
- In a small skillet, heat ¼ cup vegetable oil over medium-high heat until it just begins to shimmer (be careful not to burn it).
- Carefully pour the hot oil over the vegetables, focusing on the onions and peppers. (Use caution when handling hot oil).
- Let the slaw rest for 3-4 minutes to allow the flavors to meld.
- Gently toss the slaw again and taste, adjusting seasonings as needed.
- Serve immediately or refrigerate for later. The flavors will deepen if you let it sit for a while.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
20g
Fat
2g
Carbs
3g
