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hot slaw recipe
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Diet: Vegan, Gluten-Free
Description
This easy hot slaw recipe offers a vibrant, tender-crisp cabbage and apple blend coated in a spiced honey glaze. It’s a quick, healthy, and family-friendly side dish or light meal perfect for weeknights.
Ingredients
- 10.5 oz green cabbage, finely shredded
- 7 oz red cabbage, finely shredded
- 5.3 oz carrots, shredded or julienned
- 1 medium (5.3 oz) Granny Smith apple, cored and thinly slivered
- 2 tablespoons vegetable oil
- 2 medium (2.8 oz) shallots, minced
- 3 cloves garlic, minced
- 0.25 cup apple cider vinegar
- 3 tablespoons honey
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 0.25 teaspoon cayenne pepper, optional
- 0.5 teaspoon sea salt, plus more to taste
- 0.25 teaspoon freshly ground black pepper
- 0.25 cup fresh parsley, finely chopped
Instructions
- Prep Your Vegetables: In a large bowl, combine the finely shredded green and red cabbage, shredded carrots, and thinly slivered Granny Smith apple. Set this colorful mixture aside.
- Heat the Oil: Heat the vegetable oil in a large skillet or Dutch oven over medium heat until it shimmers. This primes the pan for building our flavorful glaze base.
- Saute Aromatics: Add the minced shallots to the hot oil and cook, stirring occasionally, until they become softened and translucent, about 3-4 minutes. Then, add the minced garlic and cook for another 30 seconds until fragrant, taking care not to burn it.
- Build the Glaze: Pour in the apple cider vinegar and honey, scraping up any browned bits from the bottom of the pan. Stir in the smoked paprika, ground cumin, cayenne pepper (if using), sea salt, and black pepper. Bring the mixture to a gentle simmer and cook for 1 minute.
- Combine Vegetables and Glaze: Add the prepared cabbage, carrots, and apple mixture to the skillet with the simmering glaze. Ensure all vegetables are added uniformly.
- Simmer and Soften: Toss continuously with tongs for 3-5 minutes, ensuring the vegetables are uniformly coated and heated through. The cabbage should be slightly wilted but still retain a lovely tender-crisp texture. (If the slaw seems too dry, a tiny splash (1-2 tablespoons) of water or vegetable broth can help moisten it slightly.)
- Finish and Serve: Taste the hot slaw and adjust seasoning if needed with a pinch more salt or a dash of vinegar. Serve immediately, drizzled with any extra glaze from the pan and sprinkled generously with fresh chopped parsley.
Notes
This hot slaw can be made vegan by using maple syrup instead of honey. For a low-carb option, substitute honey with erythritol or stevia. Store leftovers in an airtight container for up to 3 days. Adjust seasoning as needed for flavor preference.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: General
Nutrition
- Serving Size: 1.5 cups (160 g)
- Calories: 180 calories
- Sugar: 13 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg