Best 6 Alabama Red Hot Slaw Recipes

BBQ RED SLAW

Steps:

• Place chopped cabbage in a large bowl.
• Whisk together ketchup, vinegar, sugar salt and pepper.
• Pour dressing over cabbage and toss until well mixed.
• Store in an airtight container in refrigerator until ready to serve.
• Serve with pulled pork on rolls, ribs or BBQ chicken

ALABAMA CHICKEN SANDWICH

Steps:

• Butter and toast the burger bun. Pile on the chicken, cole slaw, sauce and pickles and enjoy!
• Preheat the oven to 350 degrees F.
• Place salt, pepper, cayenne, paprika, garlic powder and onion powder in a bowl and whisk until incorporated. Sprinkle over chicken and rub evenly (save remainder of the rub for another use).
• Put chicken in pan with a lid and roast, covered, until it reaches an internal temperature of 165 degrees F, about 1 hour and 15 minutes.
• Let chicken rest 15 minutes, then remove skin and set aside. Pick meat from the bones into bite-size pieces. Chop skin and mix with the chicken.
• Place mayonnaise, pepper sauce, sugar, garlic powder and black pepper in a bowl and whisk until incorporated. Refrigerate to chill about 20 minutes. Add the cabbages and carrots and mix with hands until coated.
• Place mayonnaise, horseradish, vinegar, pepper, salt, sugar and cayenne in a bowl and whisk until incorporated.

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.

MOM'S "HOT" COLESLAW

Steps:

• 1. Combine cabbage, carrot and onion in large bowl (preferably one with a cover).
• 2. Place vinegar, oil, all the sugar, salt, and mustard into saucepan. Bring to a full boil.
• 3. Pour hot vinegar mixture over cabbage. Toss well (I use a bowl with a lid, and "shake" as my version of tossing).
• 4. Chill, covered in the fridge. If you give it a toss every day, it will keep for a couple of weeks.

ALABAMA WHITE BBQ CHICKEN SANDWICH

Steps:

• For the chicken: Place the chicken skin in a single layer in a large nonstick skillet. Cook the skin over low heat, flipping once, until it crisps up, about 10 minutes. Meanwhile, shred the chicken meat into bite-size pieces into a large bowl. Reserve the wings to nibble on or for another use.
• In a large bowl, whisk together the mayo, vinegar, horseradish, mustard, pepper and salt to taste. Add the dressing to the shredded chicken and toss to coat. Set aside to let the dressing soak into the chicken.
• For the pickle slaw: In a medium bowl, add the cabbage, celery salt, sugar, hot sauce, if using, pickles and pickle brine, and carrot. Toss together to mix well. Taste and the adjust seasonings and set aside.
• Preheat a griddle pan over medium-low heat. Butter one side of each slice of bread. Cook the buttered sides on the griddle until toasted and golden, about 4 minutes.
• Top the unbuttered sides of 4 slices of the toast with the crispy chicken skin, then top with the chicken and pickle slaw. Top each sandwich with a slice of bread with the buttered-side up. Serve.

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.