Image courtesy of Jeffreyww on flickr

We are Tennessee Vols fans at this house and are HUGE supporters of the Tennessee Titans. But, I have to admit we do like Alabama Hot Slaw. While doing a cooking demonstration for the Big Green Egg and elderly lady recounted her days of growing up told me of her grandmother making hot slaw. Her daughter asked me to make her some and it’s been a staple at our house since that time. I also can yellow slaw made with mustard. You can find that recipe in my book: At Home With Michael: My Most Requested Recipes. Until you get the book, enjoy this Alabama Hot Slaw on your game burgers and game hot dogs or simply by itself. GO VOLS!

Alabama Hot Slaw

4 cups finely shredded cabbage (1 medium head)
2 stalks celery, finely sliced
1 ½ cups shredded carrots
½ red bell pepper, minced
¼ cup minced sweet or red onion
¼ cup cider vinegar
1 tablespoon firmly packed brown sugar
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon prepared brown mustard or to taste
Hot sauce
¼ cup vegetable oil

Layer the vegetables in a large glass bowl, starting with the cabbage and ending with the onion; do not mix. In a blender or food processor, process the vinegar, sugar, salt, pepper, mustard and hot sauce to taste until the sugar is dissolved. Pour evenly over the vegetables but do not mix.

In a heavy skillet, heat the oil until it just begins to smoke. Drizzle the hot oil over the vegetables, but again, do not mix. Let stand for 5 minutes. Toss and serve immediately, serve over your favorite hot dog, or chill and serve cold. Makes 8 servings.

Michael Wright
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