Kentucky Hot Slaw
Shredded cabbage wilted briefly in a warm bacon-vinegar dressing, a Western Kentucky barbecue side.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 150 kcal
Equipment
- •Skillet
- •Large bowl
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 11
- carbs
- 10
- protein
- 4
- calories
- 150
Instructions
- 1
Put the shredded cabbage and onion into a large bowl.
- 2
Cook the bacon in a skillet until crisp. Scoop the bacon out with a slotted spoon and set it aside.
- 3
Add the vinegar and sugar to the bacon drippings in the skillet. Stir until the sugar dissolves and it begins to simmer.
- 4
Season the dressing with salt and pepper.
- 5
Pour the hot dressing over the cabbage. Toss everything well to coat.
- 6
Sprinkle the bacon bits over the top and toss again.
- 7
Serve the slaw warm.
Chef's tips
Pour the hot dressing over the cabbage right before serving so it softens slightly but stays crunchy. Taste and adjust the vinegar or sugar as needed.
Storage
Best eaten fresh; leftovers keep refrigerated 1 day but will soften further.
Reheating
Not typically reheated; serve warm or at room temperature.
Common mistakes to avoid
- •Letting the slaw sit too long before serving, which makes the cabbage soggy.
- •Using pre-shredded bagged cabbage mix that is already dried out.
Serving suggestions
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