Best Ever Hot Slaw Recipe You Need Now
You’re tired of the same old coleslaw. It’s boring, right? Always cold and, frankly, kinda bland.
You crave something with a bit more zing, more warmth.
Something that will wake up your taste buds.
Well, we’re about to change your mind about what a slaw can be. Welcome to the tasty warmth of hot slaw. A dish that is gonna make your taste buds dance.
What Is Hot Slaw?

Hot slaw is a fun twist on regular slaws. It’s a warm, tangy dish.
It hails from the American South.
Think of it as coleslaw’s bolder cousin.
People love it for its unique flavor. It is great for barbecues or any meal. It isn’t just a side dish. Hot slaw is an experience.
A mix of flavors and textures that regular slaw can’t match.
Hot slaw has a great flavor. It’s similar to kimchi slaw, but with its own unique kick. You can explore that recipe here.
Ingredients You’ll Need for This Hot Slaw

We are talking about simple stuff. Things you might already have at home. Here’s what’s on our list:
- Cabbage: This is our star. It brings a nice crunch, even when cooked. Cabbage is the heart of the dish. It soaks up all the flavors.
- Bacon: Bacon makes everything better. It brings a smoky, salty flavor that is awesome. We’re using four slices, but hey, who’s counting? It adds a richness that’s hard to beat.
- Onion: Onions get sweet when you cook them. They add depth to our slaw. They also add a bit of sharpness.
- Apple Cider Vinegar: This gives our slaw its signature tang. It’s bold and a little sweet. Apple cider vinegar balances the richness of the other ingredients.
- Sugar: A little sweetness to round things out. It helps balance the vinegar’s sourness. You can use white or brown sugar.
- Water: Water thins the sauce. It also helps steam the cabbage. We don’t want it too thick.
- Vegetable Oil: For cooking the bacon and onions. You can also use bacon grease. It adds a nice sheen to the finished dish.
- Celery Seed: These tiny seeds pack a punch. They have an earthy flavor with hints of citrus. They’re a classic hot slaw ingredient.
- Mustard Seed: These add a mild, peppery taste. They also give a little texture. Mustard seeds are a must-have for this recipe.
- Salt: Every dish needs salt to shine. It enhances all the other flavors. We are only using a pinch, but it makes a difference.
- Black Pepper: For a little kick. Freshly ground is best. Pepper wakes up your palate.
- Smoked Paprika: This is our secret weapon. It adds a subtle smokiness that’s different. It gives the slaw a unique flavor.
Give hot slaw a try; it’s a unique twist on a classic. And if you enjoy interesting condiments, you might also like our tzatziki sauce recipe.
Simple Steps On How To Make A Delicious Hot Slaw

Alright, let’s get cooking. This is easy, trust us.
We start by prepping our ingredients.
Chop that bacon.
Shred the cabbage.
Dice the onion.
First, cook the bacon in a big skillet. We want it crispy. Take the bacon out and set it aside. Leave some of that tasty grease in the pan.
Next, toss in the onion. Cook it until it’s soft. Now add the cabbage. We’re gonna cook it until it wilts a bit.
While the cabbage is cooking, mix up the sauce. Vinegar, sugar, water, oil, and all those spices go in a bowl. Whisk it up good.
Pour the sauce over the cabbage.
Stir it all together.
Let it simmer for a few minutes. You’re almost there.
Stir in the bacon.
Heat it through, and boom, you’re done.
Time to eat.
The ingredients for hot slaw are simple and fresh. You might find a similar freshness in this steakhouse blue cheese dressing recipe.
Hot Slaw Recipe
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Smoky Sweet Hot Slaw
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 Servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American, Southern
Description
This isn’t your average coleslaw. Forget the mayo-laden, cold salads of picnics past. This hot slaw brings warmth, smokiness, and a delightful tang to your table. It’s a Southern-inspired side dish that pairs perfectly with barbecue, fried chicken, or anything that needs a vibrant, flavorful counterpoint. A hint of smoked paprika sets this recipe apart, adding depth and a kiss of campfire charm.
Equipment:
- Large skillet or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Whisk
Ingredients
- 4 slices bacon, diced
- 1/2 cup chopped onion
- 1 medium head of cabbage, shredded (about 6 cups)
- 1/2 cup apple cider vinegar
- 1/4 cup sugar
- 1/4 cup water
- 2 tablespoons vegetable oil
- 1 teaspoon celery seed
- 1/2 teaspoon mustard seed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (This is our unique addition!)
Instructions
- Start by cooking the diced bacon in a large skillet over medium heat. Stir it occasionally. Cook until it’s crispy. Remove the bacon bits with a slotted spoon. Set them aside on a paper towel. Leave about two tablespoons of bacon grease in the skillet.
- Now, add the chopped onion to the skillet with the bacon grease. Cook for about five minutes, or until it softens.
- Add the shredded cabbage to the skillet with the softened onions. Stir it all up. Cook the cabbage until it starts to wilt. This will take about five to seven minutes.
- In a small bowl, whisk together the apple cider vinegar, sugar, water, vegetable oil, celery seed, mustard seed, salt, pepper, and smoked paprika.
- Pour the vinegar mixture over the cabbage in the skillet. Make sure to give everything a good stir.
- Bring the mixture to a simmer. Reduce the heat to low. Cover the skillet and let it cook for five to seven minutes. Stir it occasionally. Cook until the cabbage reaches your desired level of tenderness.
- Remove from heat. Stir in the cooked bacon bits. Serve the hot slaw warm.
Notes
- The Secret Ingredient: The addition of smoked paprika is what makes this hot slaw recipe stand out. It provides a subtle smoky flavor that complements the tangy vinegar and sweet sugar. Most traditional hot slaw recipes don’t include this, giving our version a unique edge. Also, the bacon sets this apart, as most recipes do not have this.
- Sweetness Level: Feel free to adjust the sugar to your preference. Some folks like it tangier, while others prefer a sweeter slaw.
- Vinegar Variations: While apple cider vinegar is classic, you could experiment with white wine vinegar or even a mix of the two for a different flavor profile.
- Add Some Heat: If you like a little spice, a pinch of red pepper flakes would be a welcome addition to the dressing.
- Add a half cup of shredded carrots for some color.
Nutrition
- Serving Size: 1 Serving
- Calories: 250
Making hot slaw is a straightforward process. It’s as easy as putting together a quick simple molcajete salsa.
Pro Tips for Hot Slaw Success
Want to make your hot slaw even better? We got some tips. Use fresh cabbage for the best crunch. Don’t overcook it, though. A little bit of crispiness is good.
Adjust the sugar and vinegar to your liking. Some like it sweeter, others more tangy. Taste and tweak until it’s just right.
Don’t be afraid to experiment. Add some shredded carrots for color. A pinch of red pepper flakes for heat. Make it your own, we do.
Serve it warm for the best flavor. It’s called hot slaw for a reason. Leftovers are good cold, too, though.
Serving Up Your Hot Slaw: Tasty Ideas

You made the hot slaw, now what? Serve this tasty dish with anything grilled. Burgers, ribs, you name it. It’s also great with fried chicken or fish.
Want to get fancy? Use it as a topping for pulled pork sandwiches. It’s amazing on hot dogs, too. The options are endless, really.
This slaw isn’t just a side dish. It can be a meal. Add some grilled chicken or shrimp. Boom, you have a salad with a kick.
Hot slaw is a fantastic side for grilled meats. You could serve it alongside this flavorful authentic chimichurri for a South American-inspired meal.
Switch It Up: Hot Slaw Variations
We love the classic. But sometimes, you gotta mix things up. Here’s how to play around with the recipe:
- Spicy Hot Slaw: Add some diced jalapeños or a dash of hot sauce. You’ll have a slaw that bites back. It’s a fun way to turn up the heat.
- Sweet and Sour Slaw: Use a mix of apple cider and white vinegar. Add a bit more sugar. This version is for those who like it tangy and sweet.
- German Hot Slaw: Skip the smoked paprika. Add a little caraway seed. Now you’re in Germany. It’s a whole different flavor profile.
- Asian-Inspired Hot Slaw: Use rice vinegar instead of apple cider. Add a splash of soy sauce. A dash of sesame oil too. It’s like a whole new dish.
- Fruity Hot Slaw: Toss in some diced apples or pears. It sounds weird, but it works. The fruit adds sweetness and a new texture.
If you enjoy experimenting with different slaw flavors, try adding the spices found in this Calabrian chili oil for a spicy kick.
Storing Leftover Hot Slaw
Made too much? No worries. Hot slaw is great the next day. Maybe even better, some say.
Put leftovers in an airtight container. Pop it in the fridge. It’ll keep for three to four days.
You can eat it cold. Or, reheat it gently on the stove. A quick zap in the microwave works, too.
Hot Slaw: From the South to Your Table
Hot slaw has a rich history. It’s a Southern thing, for sure. Folks have been making it for generations.
Each family has their own secret recipe. Some add this, some add that. It’s a dish that’s been passed down.
Now, it’s spreading beyond the South. People everywhere are loving it. It’s easy to see why.
We’re sharing our version with you. It’s a little bit of history. A little bit of love.
Hot slaw is a Southern staple, just like these new year black-eyed peas which are also traditionally enjoyed in the region.
What is the Difference Between Hot Slaw and Coleslaw?
Hot slaw and coleslaw are like cousins. They’re related but different. Coleslaw is cold and creamy. It usually has mayo.
Hot slaw is warm and tangy. It has a vinegar-based dressing. No mayo here. Hot slaw is cooked. Coleslaw is not.
Both have cabbage. But that’s where the similarities end. They taste different. They feel different in your mouth.
Try both. See which one you like better. Or, be like us and love them both.
Nutritional Insights
Hot slaw isn’t just tasty. It’s got some good stuff in it, too. Cabbage is a superfood, you know.
- Vitamins: Cabbage is packed with Vitamin C. It’s good for your immune system. It also has Vitamin K. That’s important for your blood.
- Fiber: This slaw has a good amount of fiber. It helps with digestion. Fiber keeps you feeling full longer, too.
- Antioxidants: Cabbage has antioxidants. These fight off bad stuff in your body. They help keep you healthy.
- Low Calorie: Compared to creamy coleslaw, hot slaw is lighter. It has fewer calories. That’s good if you’re watching your weight.
But remember, we’ve got bacon in here. That adds fat and calories. Everything in moderation, right?
Ingredient Alternatives
Can’t find everything on our list? Got dietary restrictions? No problem. Here are some swaps:
- No Apple Cider Vinegar? Use white vinegar or rice vinegar. They’re not the same, but they’ll work.
- Vegetarian? Skip the bacon. Use a little extra oil. Add some smoked paprika for that smoky flavor.
- Don’t Like Celery Seed? Leave it out. Or try caraway seeds. They have a different flavor.
- Sugar-Free: Use a sugar substitute. Stevia or erythritol work well. Adjust to your taste.
If you need to make substitutions, like using a different kind of vinegar, you can find helpful tips in this guide on how to read a recipe.
Frequently Asked Questions About Hot Slaw
You can prep the ingredients ahead. Chop the cabbage and onions early. Mix the dressing. Cook it just before serving, though.
Warm is best. It shouldn’t be piping hot. You want the flavors to shine.
Green cabbage is the classic choice. It holds up well to cooking. You could also use red cabbage or a mix of both.
Sure, if you’re short on time. It might not be as crisp. Freshly shredded is always better, though.
Not long. About 15 minutes total. It’s a quick dish.
Go for it. Carrots, bell peppers, and even broccoli work. Get creative with it.
Regular paprika is fine. You’ll miss the smoky flavor. A tiny pinch of liquid smoke could also work.
The Final Bite
So there you have it.
You’ve journeyed with us from cabbage to deliciousness. You’ve learned the secrets of a hot slaw that’s way more than just a side dish.
It’s a warm, tangy, smoky experience that’s ready to star at your next barbecue, potluck, or heck, even a Tuesday night dinner.
We hope you have had fun.
Maybe you have even learned a thing or two?
Now you’re ready to make your own.
Get in that kitchen. Give this hot slaw recipe a try. We’re pretty sure you’re gonna love it. And who knows? Maybe you’ll even start your own hot slaw tradition.
Don’t forget the smoked paprika – it’s our little secret, remember?
Enjoy every delicious bite. Share it with friends and family. Come back and tell us how it went.
Disclosure: This article uses automation for structure, but all insights and advice are provided by Ryan Yates, an experienced executive chef with over 20 years of expertise. Additionally, this post may contain affiliate links, which means we may earn a small commission if you purchase through them, at no extra cost to you. This helps support our work and allows us to keep providing high-quality content.
About the Author
Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.