Best 18 Hot Slaw Recipes

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**Hot Slaw: A Southern Classic with a Twist**

Hot slaw, also known as wilted cabbage or stewed cabbage, is a classic Southern dish that delivers a unique and flavorful twist on traditional coleslaw. Unlike its cold and crunchy counterpart, hot slaw is a warm and comforting dish that showcases the sweet and tangy flavors of cabbage, vinegar, and bacon. This versatile dish can be served as a side or a main course, and can be easily customized to suit your taste preferences. Our collection of hot slaw recipes offers a variety of options, from classic Southern recipes to modern variations with unique ingredients and flavors. Whether you're a fan of traditional hot slaw or looking for something new and exciting, you're sure to find a recipe here that will satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

ABSOLUTELY BEST HOT SLAW RECIPE



Absolutely BEST Hot Slaw Recipe image

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

6 lbs shredded cabbage
8 lbs bacon
24 ounces water
32 ounces vegetable oil
44 ounces white vinegar
4 cups sugar
2 tablespoons salt
4 tablespoons chopped fresh garlic

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!

SWEET, HOT MUSTARD SLAW



Sweet, Hot Mustard Slaw image

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

1 tablespoon kosher salt
1 pound cabbage
¼ cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon coarse-grain mustard
1 tablespoon honey, or more to taste
½ teaspoon cayenne pepper, or to taste
1 tablespoon apple cider vinegar

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

PAULA DEEN'S HOT BACON COLE SLAW



Paula Deen's Hot Bacon Cole Slaw image

I made this the day I saw Paula make this on Food Network. We really enjoyed it. This is a bit different than traditional cole slaw but I liked the change.

Provided by HappyMommy1422

Categories     Vegetable

Time 25m

Yield 10 serving(s)

Number Of Ingredients 7

6 slices bacon
1 large onion, chopped
1 medium green bell pepper, chopped
1 large green cabbage, shredded
4 tablespoons chili powder, to taste
salt
1 (10 ounce) can diced tomatoes and green chilies, such as ro-tel

Steps:

  • In a large skillet, cook bacon until crisp.
  • Remove to paper towels to drain.
  • Crumble bacon and set aside.
  • In reserved bacon fat, cook onions and bell peppers until limp, about 5 minutes.
  • Add shredded cabbage and cook until limp, but not soft, about 3 to 5 minutes.
  • Add chili powder and salt, to taste.
  • Add tomatoes and simmer just until warmed through.
  • Slaw should be slightly crisp.
  • Adjust seasonings and add salt to taste.
  • Serve quickly with crumbled bacon.

KIELBASA HOT POTATO SLAW



Kielbasa Hot Potato Slaw image

I like the challenge of cooking lighter meals that pack big flavor. This one, which came from a dear friend, fits the bill. My son rated it a 10 out of 10! -Beverly Batty, Forest Lake, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 18m

Yield 4 servings.

Number Of Ingredients 15

1-1/2 teaspoons cornstarch
1/4 cup cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 package (14 ounces) smoked turkey kielbasa, cut into 1/4-inch slices
2 medium red potatoes (about 8 ounces), cut into 1/2-inch cubes
1/2 cup sliced sweet onion
1/2 cup chopped sweet red pepper
4 bacon strips, cooked and crumbled
1/2 cup water
1 teaspoon beef bouillon granules
1 package (14 ounces) coleslaw mix

Steps:

  • In a small bowl, whisk the first 6 ingredients until smooth. In a large skillet, heat oil over medium-high heat. Add kielbasa, potatoes, onion, red pepper and bacon; cook and stir 3-5 minutes or until kielbasa is lightly browned., Add water and bouillon; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until potatoes are almost tender. Add coleslaw; cook, covered, 4-6 minutes longer or until tender, stirring occasionally., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened.

Nutrition Facts : Calories 305 calories, Fat 12g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 1529mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 4g fiber), Protein 21g protein.

SHERRY'S HOT SLAW



Sherry's Hot Slaw image

This spicy red hot slaw recipe will be a hit at any barbecue.

Provided by Sherry White

Categories     Salad     Coleslaw Recipes     No Mayo

Time 40m

Yield 20

Number Of Ingredients 10

1 medium head cabbage, chopped
½ head iceberg lettuce - rinsed, dried, and chopped
1 green bell pepper, chopped
1 onion, chopped
2 tomatoes, chopped
1 (20 ounce) bottle ketchup
1 cup white wine vinegar
1 cup white sugar
1 tablespoon ground cayenne pepper
1 tablespoon hot pepper sauce

Steps:

  • In a saucepan, combine the vinegar and sugar; cook over medium heat until sugar is dissolved. Remove from heat and refrigerate until chilled.
  • In a large bowl, combine cabbage, lettuce, bell pepper, onion, tomatoes, ketchup, cayenne pepper and hot sauce. Mix and pour cooled vinegar and sugar mixture over slaw. Toss and serve chilled.

Nutrition Facts : Calories 86.2 calories, Carbohydrate 21.6 g, Fat 0.2 g, Fiber 1.8 g, Protein 1.5 g, Sodium 342.4 mg, Sugar 18.9 g

HOT AND SOUR SLAW



Hot and Sour Slaw image

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

1 medium head bok choy, shredded
1 large red bell pepper, thinly sliced
4 green onions, chopped
½ teaspoon red pepper flakes
1 teaspoon Dijon-style prepared mustard
¾ cup cider vinegar
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon vegetable oil

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

HOT BACON - CABBAGE SLAW



Hot Bacon - Cabbage Slaw image

Just right for an unassuming side-dish. Keeps 'em coming back for more! Very addictive--be careful!

Provided by Debber

Categories     Pork

Time 25m

Yield 1 pan, 6-8 serving(s)

Number Of Ingredients 9

6 -8 slices bacon, diced
1 head cabbage, shredded
2 -3 large carrots, shredded
1 onion, chopped
1/4 cup cider vinegar
1/4 cup brown sugar
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/2 cup salted peanuts (optional)

Steps:

  • Fry bacon until crisp in very large pan; remove from pan, then saute onion in pan fat.
  • While bacon and onion is frying, toss cabbage and carrots; set aside.
  • Prepare dressing: mix vinegar, sugar, salt and mustard; add to onion in pan, stir until sugar dissolves.
  • Add cabbage & carrots back into pan; stir until coated with sauce.
  • Return bacon pieces to pan; toss in peanuts, if used.
  • NOTE: DOUBLE the sauce ingredients if you like juicier slaws.
  • SUGGESTION: Add more bacon and carrots for a Main Dish meal.

HOT SLAW WITH BACON



Hot Slaw with Bacon image

I love this with fried fish and french fries or mac & cheese...you can adjust the amounts according to how many servings you need...and adjust the sweetness or tartness by adding or subtracting the sugar...each serving of slaw requires about 1/3 cup of the hot liquid mixture, so build accordingly. This recipe came from a...

Provided by Mary Kay Nugent

Categories     Other Side Dishes

Time 20m

Number Of Ingredients 5

1 pkg cole slaw mix
1 c water
1 c sugar
1 c white vinegar
6-8 slice bacon fried crispy, drained and broken into crumbles

Steps:

  • 1. Put a handful of the coleslaw mix in serving bowls and sprinkle each one with the crumbled bacon.
  • 2. In a saucepan combine, water, sugar, and vinegar, bring to a boil for 2-3 minutes until sugar dissolves. Pour about 1/3 cup of the liquid over each bowl and Serve immediately.

MOM'S HOT SKILLET BACON COLE SLAW WITH APPLES



Mom's Hot Skillet Bacon Cole Slaw With Apples image

Mom makes this recipe and it's a different take on traditional slaw. It's a fairly simple side dish to serve for a quick meal. Cooking times and serving sizes are approximates.

Provided by HappyMommy1422

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 slices bacon
3 tablespoons cider vinegar
2 tablespoons water
1 tablespoon sugar
1 teaspoon celery seed
1 teaspoon salt
3 cups shredded cabbage
1 peeled and grated apple

Steps:

  • Fry bacon, remove from the skillet and crumble.
  • In the bacon fat, combine the vinegar, water, sugar, celery seed and salt.
  • Bring to a boil and reduce the heat.
  • Stir in the cabbage and apple.
  • Simmer about 1 minute.
  • Sprinkle bacon on top and serve hot.

COLE SLAW ON HOT DOGS



Cole Slaw on Hot Dogs image

I have been eating these since my childhood. Normally I make these with leftover slaw so the ratio of slaw may be off. The recipe was inspired by Recipe #262230 which was posted by Chef rickoholic83. The dressing makes a wonderful dressing for coleslaw. You may have leftover dressing, it can also be served on a fruit salad or lettuce wedges.

Provided by PaulaG

Categories     Lunch/Snacks

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 11

8 all beef hot dogs
8 hot dog buns, steamed
3 cups shredded green cabbage
1 small carrot, grated
1/4 cup red onion, diced
1/4 cup sun-dried tomato, julienne cut
1 cup mayonnaise (light is fine)
1/4 cup red wine vinegar, plus
1 tablespoon red wine vinegar
2 tablespoons tomato ketchup
salt and pepper

Steps:

  • For the dressing, in a small bowl combine the mayonnaise and red wine vinegar.
  • Mix together the cabbage, carrot, red onion, and sun dried tomatoes; stir in enough of the dressing to moisten the cabbage mixture to your liking, add the ketchup and mix well.
  • Add salt and pepper to taste, refrigerate the coleslaw until ready to serve, 4 to 5 hours is suggested in order for the flavors to blend.
  • Boil hot dogs in water, place one in steamed bun top with generous amounts of slaw and enjoy.
  • Please note the cook time allows for chilling the coleslaw for 4 hours before serving.

ALABAMA HOT SLAW



Alabama Hot Slaw image

Make and share this Alabama Hot Slaw recipe from Food.com.

Provided by ratherbeswimmin

Categories     Greens

Time 49m

Yield 8 serving(s)

Number Of Ingredients 12

1 small cabbage, finely shredded (1 lb.)
2 celery ribs, halved lengthwise and sliced
1 1/2 cups shredded carrots
1/2 red bell pepper, diced
1 1/2 tablespoons minced red onions
1/4 cup cider vinegar
1 -2 teaspoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
1 -2 teaspoon brown mustard
Tabasco sauce
1/4 cup canola oil

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.

HOT CHICKEN, BROCCOLI COLE SLAW-MMIN WRAPS



Hot Chicken, Broccoli Cole Slaw-Mmin Wraps image

A nutritious , balanced meal that is a snap to put together. Broccoli, coleslaw, shredded cabbage, and chicken are stuffed into a tortilla with a hummus spread. Great with leftover chicken. From healthy eating.com

Provided by weekend cooker

Categories     Lunch/Snacks

Time 20m

Yield 4 burritos, 4 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, crushed
1 (16 ounce) package broccoli coleslaw mix
1 cup shredded cabbage
3/4 cup cooked chicken breast, cut into bite size pieces
1 dash pepper
1 dash salt
1 (15 ounce) can garbanzo beans, undrained
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 teaspoon ground cumin
4 garlic cloves, minced
1 teaspoon onion powder
1 teaspoon lemon pepper
salt
pepper
4 (10 inch) flour tortillas

Steps:

  • Heat oil in a large heavy skillet over medium to high heat.
  • Saute onions and 2 cloves crushed garlic until onions are soft, and translucent, about 3 minutes.
  • Stir in broccoli - coleslaw mix and cook until tender.
  • Add cabbage, and chicken and toss for 1 minute.
  • Remove from heat , and season with salt and pepper.
  • In a blender, combine garbanzo beans,mayonnaise, mustard, cumin, remaining garlic, onion powder, lemon powder, salt and pepper. Blend until smooth and creamy.
  • Heat tortillas for a few seconds in a microwave for easy folding.
  • Spread each tortilla with sauce, then put put a large heap of slaw mixture on top.
  • Wrap like a burrito.

Nutrition Facts : Calories 530.8, Fat 19.5, SaturatedFat 3.5, Cholesterol 24.9, Sodium 989, Carbohydrate 69.2, Fiber 8.1, Sugar 4.3, Protein 20.2

SPICY-HOT COLE SLAW



Spicy-Hot Cole Slaw image

A zesty cole slaw with a kick. Be sure and let it sit in the fridge overnight so the flavors can marinate together.

Provided by Sassy in da South

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 cups cabbage (or 1 bag precut cabbage)
1/2 green pepper, diced
1/2 red pepper, diced
1 onion, minced
1/4 teaspoon salt
1 cup sugar
1/2 cup oil
1 cup vinegar
1/2 cup cold water
4 -6 whole jalapenos, diced

Steps:

  • Dice cabbage, green pepper, red pepper, jalapenos, and onion.
  • Place in large bowl.
  • In small bowl mix together salt, sugar, oil, vinegar, and water.
  • Mix well.
  • Pour over cabbage, peppers, and onions and mix thoroughly.
  • Cover and refrigerate overnight.
  • Before serving, mix well.

HOT SLAW A LA GREYHOUND GRILL



Hot Slaw a la Greyhound Grill image

A tangy side dish of sautéed cabbage and bacon from the Lee Bros. Southern Cookbook.

Provided by Matt Lee

Categories     Cabbage     Bacon     Side     Grill/Barbecue     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 8

One 3-pound red cabbage, cored and coarsely shredded, or a mix of red and green cabbages (10-12 cups)
1/4 pound slab bacon or 4 slices thick-cut bacon, diced
1/2 cup white vinegar, cider vinegar, or white wine vinegar
1/2 teaspoon celery seeds
1/4 teaspoon crushed red pepper flakes
2 teaspoons salt
1 teaspoon freshly ground black pepper
Pepper vinegar to taste

Steps:

  • In an 8-quart stockpot, bring 4 quarts water to a boil over high heat. Blanch the cabbage by submerging it in the boiling water just until it turns a dull grayish purple, about 5 minutes. Drain in a colander, shake the colander for a minute or so to remove excess water, and reserve.
  • Scatter the bacon in a 12-inch dry skillet over medium-high heat. With a wooden spoon, move the pieces around until the bacon is firm and barely crisp, about 4 minutes. Remove with a slotted spoon and reserve.
  • Pour the vinegar into the skillet. It will hiss and pop at first but will soon subside. Swirl the vinegar around with the spoon, stirring up any browned bits of bacon. Add the celery seeds and red pepper flakes and stir.
  • Add the cabbage to the skillet and toss to coat it with the vinegar. Add the salt, pepper, and reserved bacon, and continue to sauté, stirring the cabbage around the pan until all its bright magenta glory has returned, about 4 minutes.
  • Place the slaw in a bowl and shake pepper vinegar over it to taste. Pass the cruet at the table for those who wish to fire it up further.

PEASANT TURNIP SLAW WITH SWEET HOT MUSTARD DRESSING



Peasant Turnip Slaw With Sweet Hot Mustard Dressing image

I grow turnips for their delicious greens. But I get the roots as a by-product and need to find something to use them for. Not being too fond of cooked, mashed turnips, I'm playing with salad variations. This one is tangy and sweet with just a bit of bite from the sweet hot mustard. "Cooking" time is chilling time.

Provided by 3KillerBs

Categories     Vegetable

Time 1h15m

Yield 3-4 serving(s)

Number Of Ingredients 10

1/4 head cabbage
6 -8 turnips (small to medium)
1 carrot
1/4 cup finely-sliced celery
2 tablespoons sugar
1/4 cup white vinegar
1/4 cup canola oil
1/2 tablespoon sweet-hot mustard
1 pinch celery seed (optional)
salt and pepper

Steps:

  • Peel turnips and carrot. Shred or julienne cut all the vegetables.
  • Toss veggies with sugar.
  • Mix dressing ingredients, whipping with a fork or a whisk until the mustard is dissolved.
  • Toss dressing with veggies.
  • Chill at least one hour to blend flavors.
  • Note: Can substitute Splenda or preferred artificial sweetener to make this diabetic-friendly.

ALABAMA RED HOT SLAW



ALABAMA RED HOT SLAW image

Categories     Salad     Vegetable     Side     No-Cook     Picnic

Yield 8 Servings

Number Of Ingredients 11

4 Cups Shredded Red Cabbage
2 Stalks Celery, finely sliced
1 1/2 Cups Carrots, shredded
1/4 Cup Onion, minced
1/4 Cup Cider Vinegar
1 Tablespoon Brown Sugar
1 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Prepared Brown Mustard
Hot Sauce
1/4 Cup Vegetable Oil, reserved

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.

SOUTHERN HOT DOG COLE SLAW



Southern Hot Dog Cole Slaw image

Make and share this Southern Hot Dog Cole Slaw recipe from Food.com.

Provided by dazaspicymeatball

Categories     Low Protein

Time 35m

Yield 6 cups, 6-8 serving(s)

Number Of Ingredients 5

1 cup mayonnaise
6 cups cabbage
3 tablespoons sugar
2 tablespoons lemon juice
1 teaspoon salt

Steps:

  • Finely shred the cabbage. Mix all ingredients in a large bowl and refrigerate for 30 minutes or until ready to serve.

KOREAN BARBECUED FLANK STEAK WITH HOT & SOUR SLAW



KOREAN BARBECUED FLANK STEAK WITH HOT & SOUR SLAW image

Categories     Beef     Vegetable     Grill/Barbecue

Yield makes 4 servings

Number Of Ingredients 12

2 tablespoons grill seasoning blend (preferably McCormick Montreal Steak Seasoning)
1/4 cup tamari dark soy
2 tablespoons honey
2 teaspoons dried hot red pepper flakes, divided
4 large cloves garlic, chopped, divided
2 teaspoons toasted (dark) sesame oil, eyeball it
2 scallions, finely chopped
Vegetable oil, for drizzling plus, 2 tablespoons, twice around the pan
2 pounds flank steak
1 pound bok choy or Napa cabbage, trimmed and shredded with a knife
1/2 red bell pepper, thinly sliced
1 cup fresh crisp sauerkraut, in poly bags found in the refrigerated pickle section of market

Steps:

  • In a shallow dish, combine grill seasoning, dark soy, a tablespoon honey, 1 teaspoon of the hot pepper flakes, half of the chopped garlic, sesame oil, scallions and a drizzle of vegetable oil. Coat the flank steak in the mixture and let it stand 10 minutes. Preheat a stove top grill pan or an outdoor grill to medium high. When the grill pan or grill is screeching hot, add the flank steak and cook 5 minutes on each side for medium rare, or 7 to 8 minutes on each side for medium doneness. For slaw, heat a large heavy skillet over high heat. Add 2 tablespoons vegetable oil, cabbage and peppers. Season with salt and stir fry 2 or 3 minutes. Add a drizzle of honey, about 1 tablespoon, hot pepper flakes and garlic and toss to combine with cabbage. Add sauerkraut and mix it in, heating it through and through for about 1 minute. Turn off heat. To serve, let meat rest 5 minutes for juices to redistribute. Thinly slice the meat on a heavy angle against the grain (the lines in the meat). Pile the slaw up and top with sliced Korean steak and serve.

Tips:

  • Use a sturdy cabbage, such as green or red cabbage, that will hold up well to the pickling process.
  • Slice the cabbage thinly so that it will absorb the pickling liquid more easily.
  • Add a variety of vegetables to your slaw, such as carrots, celery, onions, and bell peppers, for a more colorful and flavorful dish.
  • Use a combination of vinegar, sugar, and mustard seeds to create a tangy and flavorful pickling liquid.
  • Let the slaw chill for at least 4 hours before serving to allow the flavors to meld.
  • Serve the slaw as a side dish to grilled or fried meats, or on top of hot dogs or hamburgers.

Conclusion:

Hot slaw is a delicious and versatile dish that can be enjoyed in many different ways. It is a great way to use up leftover cabbage and other vegetables, and it is a perfect side dish for a summer cookout or potluck. With its tangy and flavorful pickling liquid, hot slaw is sure to be a hit with everyone who tries it.

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