The Co-op Food Stores

added 03/07/08

Serves 8 to 10

The “hot” in the name of this delicious slaw refers not to pepper
but to the cooking technique. Dressed with a simple heated dressing, which softens
and mellows the flavor of the onions and bell peppers, this is a colorful, festive-looking
slaw. For a “hot” hot slaw, increase the Tabasco or other hot sauce
in the dressing to make it as spicy as you wish. Unlike many other slaws, Alabama
Hot Slaw is great served right away; it doesn’t need sitting time for the
flavors to develop. Leftover slaw can be reinvigorated by adding just a splash
of vinegar, if needed.

1 small head of cabbage (about 1 pound)
2 celery stalks
1 1/2 cups peeled and shredded carrots
1/2 red bell pepper, seeded and diced
2 heaping Tbs. minced red onions
1/4 cup white or cider vinegar
1 to 2 tsp. sugar
1 tsp. salt
1/4 tsp. ground black pepper
1 tsp. prepared mustard, such as yellow, brown, or hot
Tabasco or other hot pepper sauce to taste
1/4 cup canola or other vegetable oil

Finely shred the cabbage to make about 4 cups and place it in a large bowl.
Halve the celery stalks lengthwise and thinly slice them crosswise. Without
mixing together, pile the celery on top of the cabbage and follow with the carrots,
bell peppers, and red onions.

In a small bowl or a cup, whisk together the vinegar, sugar, and salt until
clear. Stir in the black pepper, mustard, and Tabasco to taste and pour on the
vegetables. In a small pan, heat the oil to just smoking: you should see a few
ripples in the oil and some heat waves. Pour the hot oil over the vegetables,
aiming especially for the onions and peppers. Let sit for 3 or 4 minutes.

Toss and serve or refrigerate for later.

— Moosewood Daily Special