Best 4 Sherrys Hot Slaw Recipes
**Sherried Hot Slaw: A Tangy and Savory Southern Delight**
In the realm of Southern cuisine, Sherried Hot Slaw stands as a testament to the region's mastery of flavor and culinary creativity. This delectable dish, often served as a side or topping, tantalizes the taste buds with its unique blend of tangy, sweet, and savory notes. The key ingredient, sherry vinegar, imparts a distinctive acidity that cuts through the richness of the mayonnaise-based dressing. Combined with the sweetness of sugar and the warmth of brown mustard, this slaw delivers a harmonious balance of flavors that is both refreshing and addictive. Whether you prefer a classic cabbage slaw or are looking to explore variations with broccoli, brussels sprouts, or carrots, Sherried Hot Slaw offers a versatile canvas for culinary exploration.
This article presents a collection of Sherried Hot Slaw recipes that cater to diverse tastes and preferences. From the traditional Southern recipe, which adheres to the classic combination of cabbage, mayonnaise, and sherry vinegar, to more adventurous variations that incorporate roasted vegetables and tangy fruits, these recipes provide a roadmap for creating a dish that is both familiar and exciting. Whether you're a seasoned home cook or just starting your culinary journey, the detailed instructions and helpful tips included in each recipe ensure success in crafting this Southern delicacy. Get ready to embark on a flavor-filled adventure as you explore the world of Sherried Hot Slaw!
HOT COLE SLAW
Provided by Florence Fabricant
Categories side dish
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Fry bacon in a large skillet until golden. Drain on absorbent paper.
- Add enough additional bacon fat or cooking oil to the skillet to make four tablespoons. Add the cabbage and vinegar to the skillet and cook over medium heat until the ingredients are heated through and the cabbage has begun to wilt and is glossy.
- Crumble the bacon, stir in with the cabbage, season to taste and serve.
HOT SLAW, MEXICAN-STYLE
Put a couple of whole cabbages over a hot fire on a grill, and leave them there, turning every few minutes when you get a chance, until they look like something tragic and ruined. You don't need to season them, or oil them, or remove the thick outer leaves the way you'd do if you were cooking them lightly or shredding them raw. You just need to burn them, slowly and deeply, so that they soften within and take on the flavor of fire. When you've got the cabbages good and blistered, put them on a cutting board, remove the charred exteriors and cut out the cores, then slice the remaining cabbage into shreds. Dress with crema, store-bought or home-made, along with chopped cilantro, some chipotle en adobo and lime juice. It makes for a slaw that goes with almost anything grilled.
Provided by Sam Sifton
Time 1h
Yield Serves 6-8
Number Of Ingredients 7
Steps:
- Make the crema the night before, or many nights before, the day you want to cook.
- When you are ready to make the slaw, build a fire in your grill, leaving about 1/3 of grill free of coals, or set one burner of a gas grill to high. When the fire is ready, place the cabbages, whole, onto the fire or over the open burner, and allow them to roast in the heat of the open flames, turning them every few minutes and allowing them to rest occasionally on the cooler side of the grill, until they are blackened, blistered and a little soft to the touch, approximately 30 to 45 minutes. You are not looking to incinerate them so much as to cook them aggressively. You will discard most of the burned exterior.
- Meanwhile, make the dressing. Whisk the cilantro into the crema in a bowl, and add the lime juice and, if you're using, adobo or hot sauce to taste, along with a little salt and pepper.
- When the cabbages are blackened and have softened to the point where you can insert a knife into each one fairly easily, remove them to a cutting board. Once they have cooled slightly, take off most of the blackened exterior leaves. Cut each cabbage in half, then use your knife to remove the cores. Slice the cabbage into thin strips, as for a coleslaw, and add them to a large serving bowl.
- Apply about 1/2 a cup of the crema to the sliced cabbage, and toss to combine. Continue adding crema until you have enough to coat all the cabbage, then taste and adjust seasonings. (You can save the rest of the crema for another use, keeping it in a closed jar in the refrigerator.) Serve with grilled meats or alone.
Nutrition Facts : @context http, Calories 58, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 89 milligrams, Sugar 1 gram
ABSOLUTELY BEST HOT SLAW RECIPE
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
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!
SHERRY'S SLAW RECIPE
Got this one from my sister-in-law just before I got married. I have used it many times over the years.
Provided by Sharon Whitley
Categories Other Salads
Time 15m
Number Of Ingredients 5
Steps:
- 1. Combine all ingredients and add enough dressing to moisten.
Tips:
- Choose the right cabbage: For the best slaw, use a firm, fresh cabbage head. Green cabbage is the most common type used for coleslaw, but you can also use red or Savoy cabbage for a different color and flavor.
- Shred the cabbage thinly: The thinner the cabbage is shredded, the better the slaw will be. You can use a food processor or a sharp knife to shred the cabbage.
- Use a tangy dressing: The dressing is what makes coleslaw so delicious. Sherry's Hot Slaw uses a dressing made with mayonnaise, vinegar, sugar, and mustard. You can also use a vinaigrette or a creamy dressing.
- Add some heat: Sherry's Hot Slaw gets its heat from cayenne pepper. You can add more or less cayenne pepper, depending on your desired level of spiciness.
- Chill the slaw before serving: Coleslaw is best served cold. Let the slaw chill in the refrigerator for at least 30 minutes before serving.
Conclusion:
Sherry's Hot Slaw is a delicious and versatile dish that can be served as a side dish or a main course. It's perfect for potlucks, picnics, and barbecues. The combination of the tangy dressing, the crunchy cabbage, and the spicy cayenne pepper makes this slaw a real crowd-pleaser.
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