Best 6 Alabama Red Hot Slaw Recipes
Venture into the realm of delightful Southern cuisine with Alabama Red Hot Slaw, a dish that tantalizes taste buds with its vibrant colors and bold flavors. Originating from the heart of Alabama, this unique slaw is a staple at cookouts, potlucks, and family gatherings. Its secret lies in the harmonious blend of tangy vinegar, sweet sugar, and spicy cayenne pepper, which create a symphony of flavors that will leave you craving more.
This article presents a collection of carefully curated Alabama Red Hot Slaw recipes, each offering a slightly different take on this classic dish. From the traditional recipe that stays true to its roots, to variations that incorporate unique ingredients like bacon, pineapple, and even crunchy chow mein noodles, there's a recipe here to suit every palate. Whether you prefer a mild kick or a fiery explosion, these recipes provide a range of spice levels to cater to your preferences.
So gather your ingredients, put on your apron, and embark on a culinary journey to the heart of Alabama. Let the tantalizing aromas of vinegar, sugar, and cayenne pepper fill your kitchen as you create this iconic dish. With just a few simple steps, you'll have a delicious and memorable Alabama Red Hot Slaw that will be the star of your next gathering.
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
Growing up in the foothills of North Carolina and enjoying Eastern North Carolina BBQ, we always had barbecue slaw or red slaw served with our pulled pork. The spicy, crunchy texture of the marinated cabbage takes BBQ to the next level. Serve with pork or chicken.
Provided by Robin Lee Starnes
Categories Salad Coleslaw Recipes No Mayo
Time 1h15m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 34.1 calories, Carbohydrate 8 g, Fat 0.1 g, Fiber 1 g, Protein 0.7 g, Sodium 124.9 mg, Sugar 6.6 g
MOM'S "HOT" COLESLAW
A sweet yet tangy slaw - so good at a cookout, or any time! Don't let the cooking method scare you off - it's easy and never fails!
Provided by Myra Wynne
Categories Other Side Dishes
Time 15m
Number Of Ingredients 9
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
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 45m
Yield 4 sandwiches
Number Of Ingredients 15
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.
Tips:
- Choose the right cabbage. Green cabbage is the traditional choice for red hot slaw, but you can also use red cabbage or a combination of both. If using red cabbage, be sure to shred it finely so that it doesn't overpower the other ingredients.
- Use fresh, crisp vegetables. The fresher the vegetables, the better the slaw will taste. Be sure to wash and dry them thoroughly before shredding.
- Shred the vegetables thinly. This will help them absorb the dressing better and make the slaw easier to eat.
- Use a light hand with the dressing. Red hot slaw is typically a vinegar-based slaw, so you don't want to overpower the vegetables with too much dressing. Start with a small amount and add more to taste.
- Let the slaw marinate before serving. This will allow the flavors to meld and develop. The slaw will be even better the next day.
Conclusion:
Red hot slaw is a delicious and versatile side dish that can be served with a variety of main courses. It's perfect for potlucks, picnics, and barbecues. With its sweet, tangy, and slightly spicy flavor, red hot slaw is sure to be a hit with everyone at your next gathering.
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