Alabama Red Hot Slaw Recipes

SWEET, HOT MUSTARD SLAW

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.

ALABAMA HOT SLAW

Steps:

• 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.

ALABAMA RED HOT SLAW

Steps:

• Layer vegetables in a large bowl starting with the cabbage and ending with the onion but DO NOT MIX In a blender, mix: vinegar, sugar, salt, pepper, mustard and hot sauce till sugar is dissolved. Pour mixture over the vegetables but DO NOT MIX. In heavy skillet heat the oil until it begins to smoke. Drizzle it over the vegetables but DO NOT MIX. Let stand for 5 minutes. Toss and serve immediately or chill.

MARINATED SLAW

Steps:

• Toss the cabbage and peppers and place into a strainer resting over a bowl to drain for 2 hours. Then place into a mason jar.
• In a small saucepan, bring the vinegar, sugar, mustard seed, and celery seed to a boil. Pour over the cabbage and the peppers. Store in the refrigerator for 3 days before serving.
• Yield:
• Preparation time: Cooking time: 5 minutes Ease of preparation: easy

LOWER ALABAMA BBQ ROYAL RED SHRIMP

Steps:

• Mix spice seasoning and flour together. Lightly coat shrimp with seasoned flour. Heat a large skillet over high heat. Add butter and olive oil. Once hot, add shrimp (you may have to cook in batches or use 2 skillets if you can). Just after adding the shrimp, add vinegar, lemon juice, balsamic vinegar, mustard, hot sauce, thyme, oregano, green onion, parsley, garlic, bay leaves, red pepper flakes, paprika, and Worcestershire sauce. Cook until the sauce reduces and the shrimp is cooked, about 4 to 5 minutes. Serve as an appetizer with French bread.

RED HOT SLAW

Steps:

• Place the cabbage in a large/wide heatproof serving bowl. It makes it easier to toss all the shredded cabbage.
• In a skillet, cook the bacon over moderate heat for 5 minutes or until crisp. Using a slotted spoon, transfer the bacon to paper towels to drain, then toss with the cabbage.
• Discard all but around 3 tablespoons of the fat from the skillet. Add the onion and saute for 5 minutes or until soft. Sprinkle the sugar over the top and cook 2 minutes longer or until the sugar dissolves. Stir in the vinegar and bring to a boil.
• In a small bowl, whisk the cornstarch with the water until smooth. Stir this mixture in to the skillet along with the salt and pepper. Return to a boil and cook 1 minute longer. Pour the mixture over the cabbage and toss well.
• Cabbage should have a bright magenta color.

RED BBQ SLAW

Steps:

• Place the cabbage into a salad bowl. In a small bowl, whisk together apple cider vinegar, ketchup, sugar, red pepper flakes, and hot sauce until the sugar has dissolved. Pour the dressing over the cabbage, toss thoroughly, and refrigerate at least 1 hour before serving.

HOT SLAW

Steps:

• In a medium bowl, combine the cabbage with the lemon and lime juices, sugar, salt, and serrano chile. Let marinate for at least 15 and up to 30 minutes.
• In a large sauté pan over medium-high heat, sauté the onion and garlic in the oil for 2 to 3 minutes, until fragrant and just starting to color. Raise the heat to high, add the cabbage mixture, and toss until very hot but still crisp, 2 to 3 minutes. Remove the pan from the heat and add the butter and cilantro, tossing well to combine. Taste and season with salt if necessary. Serve hot.

HOT AND SOUR SLAW

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.