Hot Diggity Slaw Recipes

HOT DOGS WITH SUMMERTIME SLAW

Steps:

• In a large bowl, whisk together the sour cream, mayonnaise, mayonnaise, sugar, red wine vinegar, and apple cider vinegar. Stir in the cabbage and toss to coat. Season the cabbage with salt, and pepper, to taste.
• Serve the slaw on top of a grilled hot dog, or as a side dish for hot dogs, burgers, or grilled chicken.

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.

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.

ABSOLUTELY BEST HOT SLAW RECIPE

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 DIGGITY SLAW

Steps:

• Prepare Dressing by combining all ingredients except water. Add the water 1 tbsp at a time and whisk after each addition. When the dressing reaches the consistancy of mayo set it aside.
• Salad: Prepare the vegetables to suit cut in pieces or slivered. Combine in a large bowl using jalapeno to taste. Chill this one hour before serving. Do not use the peanuts in this step.
• Remove salad from refrigerator, sprinkle with salt or salt sub. Combine with dressing. Toss until well covered. Just before serving sprinkle on the peanuts. Toss a second time and serve immediately.
• Note if making this for a Vegan make sure the dry roasted peanuts are Vegan. Not all are.

HOT-DIGGITY BREADSTICKS

Steps:

• Preheat oven to 200 degrees F.
• In a small saucepan melt butter, parsley, oregano, basil and garlic salt.
• Cover a 15x12 jelly roll pan with parchment paper or aluminum foil.
• Cut each hot dog bun in half lengthwise, than cut each half in half lengthwise, making 4 bread sticks from each bun. Lay bread sticks close together on jelly roll pan, cut side up.
• Brush all the butter mixture evenly over the bread sticks. Sprinkle with parmesan cheese.
• Bake for 2 to 2 1/2 hours or until the bread sticks are dried out and crispy. Cool.
• Store in tightly covered container.