Absolutely Best Hot Slaw Recipes
ABSOLUTELY BEST HOT SLAW RECIPE
This is the exact hot slaw recipe from the world famous Forest View Gardens that used to be in Cincinnati. Unfortunately the place closed down years ago but that won't stop you from recreating the exact recipe they used in your own kitchen! What I have below is precisely the quantities and procedure we used for large scale production for a lot of people. If you are doing a smaller party or dinner, you can adjust the amounts accordingly. Keep in mind that the excess dressing can be refrigerated. Tips: Do not let this hot slaw sit around with dressing in it. It must be fresh! Don't over fill the bowl with dressing. I personally like just enough dressing to wet the cabbage and bacon and not a drop more. Make a whole gallon of dressing and bacon bits and store what you don't use for later. At Forest View Gardens, we made 30 gallons of dressing and 200 pounds of bacon bits on Thursday and it lasted the whole week!
Provided by kerrywsmyth
Categories Salad Dressings
Time 32m
Yield 32 serving(s)
Number Of Ingredients 8
Steps:
- Fully cook bacon.
- While it is still hot, fill a food processor with bacon (do not add the grease to processor!) and chop it into coarse bits (If processor is not available, you should chop the bacon prior to cooking).
- Put hot chopped bacon in a strainer on a bowl to catch excess grease.
- Repeat until all bacon is chopped.
- Set bacon bits aside.
- Start with a Gallon container with a large mouth.
- Add sugar, vinegar, water, oil, salt, garlic.
- Stir with a large mixing spoon, making sure you get all the sugar off the bottom of the container.
- Heat the amount of dressing you plan on using on the stove on low heat or a steam table, stopping short of a boil (you will use 4-6 oz per serving).
- Fill salad bowls with shredded cabbage.
- Sprinkle about 2 tbsp of the fresh bacon bits on top of cabbage. Refrigerate until ready to serve.
- Immediately before serving, stir hot dressing well, then use a ladle to pour about 4-6 oz on the slaw making sure you thoroughly wet all the cabbage and bacon.
- Enjoy!
HOT-AND-SOUR COLESLAW
Steps:
- Toss together cabbage, carrots, scallions, and salt in a large bowl and let stand until cabbage is slightly wilted, about 5 minutes.
- Bring vinegar, sugar, ginger, and red pepper flakes to a boil in a very small saucepan, stirring until sugar is dissolved, then pour over cabbage mixture and toss to coat.
HOT AND SOUR SLAW
Bok choy is in the cabbage family, and is very popular in China. In this recipe, it is shredded to resemble a coleslaw, but that is where the resemblance to that creamy classic ends. This dish is very spicy and full of flavor. It not only tastes great, but is strangely fun to eat. If you have chile paste, use 2 teaspoons of that instead of the red pepper flakes.
Provided by Anonymous
Categories Salad Coleslaw Recipes No Mayo
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Combine bok choy, red bell pepper, and scallions in a large bowl.
- In a smaller bowl, whisk together red pepper flakes (or chile paste), mustard, apple cider vinegar, garlic, ginger, sugar, salt, and oil.
- Pour this spicy dressing over the chopped vegetables, and toss well. Refrigerate for 1 hour, then toss again. Taste salad, and add more chile paste, salt, or sugar to taste before serving.
Nutrition Facts : Calories 54.9 calories, Carbohydrate 8.6 g, Fat 1.2 g, Fiber 2.3 g, Protein 2.7 g, SaturatedFat 0.2 g, Sodium 504 mg, Sugar 5.2 g
SWEET, HOT MUSTARD SLAW
I enjoy a wide variety of coleslaws, but this mustard slaw may be my fave. The combo of hot and sweet has a proven track record for pleasing palates. Salting and massaging your cabbage first (aka 'cassage') will help draw out water, which sweetens up the flavor, as well as produce a flexible, yet still crunchy texture, which I think is lacking in many other 'chop and mix' recipes. Garnished here with chives and chive blossoms.
Provided by Chef John
Categories Salad Coleslaw Recipes With Mayo
Time 1h30m
Yield 4
Number Of Ingredients 8
Steps:
- Halve and quarter the head of cabbage and cut out the core. Slice across into 1/2-inch ribbons. Place cabbage in a bowl and sprinkle in salt. Massage cabbage until it begins to soften, about 1 minute. Let rest for 10 minutes, tossing occasionally. Transfer cabbage to a colander and rinse well under cold water. Let drain thoroughly.
- Mix mayonnaise, Dijon mustard, grain mustard, honey, cayenne pepper, and vinegar together in a large bowl.
- Squeeze cabbage as dry as possible and add to the dressing. Mix until thoroughly combined. Cover top in plastic wrap and refrigerate at least 1 hour. Toss and taste before serving.
Nutrition Facts : Calories 156.1 calories, Carbohydrate 13.8 g, Cholesterol 5.2 mg, Fat 11.1 g, Fiber 2.9 g, Protein 1.6 g, SaturatedFat 1.7 g, Sodium 1770.9 mg, Sugar 8.1 g
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