If you aren’t from East Tennessee, chances are you have no idea about hot slaw. It is a household staple in my area and once you have it, you can never go back. It hits all the marks- savory, sweet, salty, tangy. Star-vue Drive In had a famous hot slaw recipe back in the day and our entire town tries to replicate it.
Try it on a hamburger, hot dog, BBQ sandwich or as a side dish.
My version is simple- cabbage, mayo, mustard, hot pepper, sugar. And it gets even better after it has set in the fridge overnight. Even though this version is simple, there are some controversial ingredients. Mayonnaise conversations in the south can turn into a fight in a heartbeat. Just use your favorite. Pepper conversations usually end in “watch this”, again- use your favorite.
If you find you have cleaned up the entire kitchen and the slaw still isn’t hot enough, I have been known to throw in ground cayenne. It always works in a pinch.
You can see this recipe is very subjective. The size of cabbage can vary greatly, as can the moisture content. So measure the mayo with your heart and use your best judgment with the sugar. That is how we do things in the south.
Hot Slaw
Description
It's a southern thing, fabulous on a hot dog, BBQ sandwich, hamburger or as a side.
Ingredients
Instructions
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Shred the cabbage and place in large bowl. You can use a use a food processor or a hand grater.
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If using a food processor, throw in your peppers and the remaining ingredients and let it spin for a minute or two. If not, dice the peppers and add the remaining ingredients to the bowl.
Note
You can use fresh peppers or ground cayenne pepper in addition or in place of jarred peppers.
Increase the amount of peppers based on your heat tolerance. Keep in mind it does get hotter as it melds together in the fridge.
