Can I make hot slaw ahead of time?

You can prep the ingredients ahead. Chop the cabbage and onions early. Mix the dressing. Cook it just before serving, though.

Is hot slaw served warm or hot?

Warm is best. It shouldn't be piping hot. You want the flavors to shine.

What kind of cabbage is best?

Green cabbage is the classic choice. It holds up well to cooking. You could also use red cabbage or a mix of both.

Can I use pre-shredded cabbage?

Sure, if you're short on time. It might not be as crisp. Freshly shredded is always better, though.

How long does it take to cook hot slaw?

Not long. About 15 minutes total. It's a quick dish.

Can I add other vegetables to hot slaw?

Go for it. Carrots, bell peppers, and even broccoli work. Get creative with it.

I don't have smoked paprika. What can I use instead?

Regular paprika is fine. You'll miss the smoky flavor. A tiny pinch of liquid smoke could also work.

This Hot Slaw Recipe Is The Only One You Need!

Name: Smoky Sweet Hot Slaw
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
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!)

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

Units Scale

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!)

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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