Sunday, January 22, 2012

Hot Slaw

My friend Tammy H. was kind enough to share her Momma’s Hot Slaw recipe with me a couple of years ago. I've tweaked the seasoning to our liking. I always say you can add more heat, but it's pretty hard to take away.
We had never tasted a slaw recipe quite like this, but our friends and family will ask..."are you serving that hot slaw?" when we're cooking for a group. It makes a lot, but it keeps for a couple of weeks in the fridge. If you don't want to fix as much, just third it. It is just as good.


  • 1 head lettuce
  • 4 tomatoes
  • 3 packages of slaw mix (cabbage, purple cabbage & carrots)
  • Small jar of sweet pickles
  • Medium bottle of ketchup
  • Small onion
  • 1 cup of sugar
  • 1 cup vinegar
  • 1 1/2 tbsp. hot sauce
  • 1 tsp. Red pepper
  • 3 tsp. each salt and pepper


    Put vinegar and sugar on stove and heat until sugar dissolves and then let cool. 
    Pull lettuce into small pieces. Chop tomatoes, onion, and pickles. Mix everything together except ketchup and sugar mixture. 
    Be sure sugar mixture is cool. Add ketchup and hot sauce to sugar mixture and mix well. 
    Stir into vegetable mixture. Add red (cayenne) pepper and salt and pepper to taste. If you want it hotter add more red pepper or cut back if you don’t want it that hot. It will keep in refrigerator for a couple of weeks. It’s great on hot dogs and with beans.