Mother'S Hot Slaw
A warm, savory slaw featuring crispy bacon, tender cabbage, and a tangy vinegar dressing, perfect for family dinners or casual gatherings craving bold flavors.
Ingredients
Instructions
- Put shredded cabbage and chopped onion in a large bowl.
- Fry bacon slices until crisp, then remove to a plate.
- Use the bacon grease to mix with water, vinegar, sugar, salt, and black pepper.
- Bring the mixture to a boil.
- Pour the hot dressing over the cabbage and onion mixture.
- Mix well and crumble the cooked bacon over the top.
- Serve hot.
Tips & Substitutions
For a twist on Mother’s Hot Slaw, consider adding shredded carrots or bell peppers for extra color and crunch. If you prefer a vegetarian version, substitute the bacon with olive oil and smoked paprika for a similar flavor profile. You can also use apple cider vinegar instead of regular vinegar for a sweeter taste. This dish can be made ahead and served at room temperature if desired.
Serving Suggestions
Mother’s Hot Slaw is perfect as a side dish for grilled meats or fried chicken. It pairs beautifully with Juicy Ham Loaf or can be served at a picnic alongside Hilda Taylor'S Old Fashioned Beans. For a complete meal, consider serving it with cornbread or over a bed of mixed greens for added freshness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm the slaw in a skillet over low heat until heated through, stirring occasionally. Avoid overheating, as this can affect the texture of the cabbage. This dish is best served fresh, but it can still be enjoyable as leftovers.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Hot Slaw contains roughly 195 calories, with 10g protein, 27g carbohydrates, and 8g fat. It is an excellent source of vitamin C (35% of the Daily Value), dietary fiber (32% of the Daily Value), and vitamin A (29% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 2295mg per serving (100% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the dressing and chop the vegetables in advance. Just combine them shortly before serving for the best texture. However, the slaw is best enjoyed fresh as the cabbage can wilt if left in the dressing too long.
What type of vinegar works best for this recipe?
While the recipe calls for regular vinegar, apple cider vinegar or white wine vinegar are excellent alternatives that add a unique flavor. Each type will give the dish a slightly different taste, so feel free to experiment based on your preference.
Can I add other vegetables to the slaw?
Absolutely! You can incorporate shredded carrots, bell peppers, or even sliced radishes for added crunch and flavor. Just adjust the amounts to your liking, keeping in mind that the balance of cabbage and dressing is key to achieving the right consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).