Hot/Mustard Slaw for pulled pork and hotdogs???

[NATidefan]

Searched the forum and didn't really see any mention of it. It's definitely a southern thing (kinda like the Alabama white sauce). I make my own which closely resembles a place called Bunyuns in Florence, Alabama that is famous for it.

I don't really have a recipe, kinda just do it by adding a bit of this and a bit of that and tasting. But next time I make some I'll try to get a formal recipe typed up.

As far as ingredients it's cabbage, carrots, onion, ketchup, mustard, mayo, vinegar, habenero (not much!) or cayenne, garlic powder, salt, and pepper.

It's combined and then cooked down til the cabbage, onions, and carrots become soft, but still have a bit of crunch.

Just wondering who has had it? If not you should try it for sure.

 

[SmokinAl]

We have had a go to coleslaw recipe for years, that everyone loves.
But I like the sound of yours & am going to save the recipe & give it a try!
Thanks for posting it!
Al

 

[NATidefan]

Cool, here is an estimate that's probably pretty close to the amounts.

8 cups finely shredded green cabbage (about a whole cabbage)
1 cup Finely Grated carrot
1/2 cup of finely Grated onion
2 tsp Paprika
2 tsp black pepper
2 tsp Red cayenne pepper (or about 1/3 of a finely diced habenero)
2 tsp Salt
3/4 cup of Ketchup
3/4 cup of French’s yellow mustard
1 cup White vinegar
(1/4 cup of mayo - optional)

Mix together and cook down til the veggies are soft (the green cabbage should change color) and it all blends together.

Should look about like this, but a little more orange than this pic( due to more ketchup to in this recipe which I find gets it closer to buyuns) anything close to this should be very good though.

It's keeps really well in the fridge sealed. For half a year at least... So I usually make a big batch and store it in some Mason jars. Leave the mayo out and it's great for canning. (Just let it do it's cooking during the canning process)

 

[pops6927]

Sounds like Slawsa, a product that came out a couple years ago.

https://www.slawsa.com/

 

[NATidefan]

Lol, does look kinda similar. Bunyuns has been making it for over the last tweenty years that I remember..probably longer. And almost all the BBQ places around north Alabama have made it that long as well.

It probably orginated from something Southerners and the amish have made for probably 100 years plus that's called chow chow. Which is a cabbage based relish with peppers and sometimes mustard. But it's usually sweeter though.