Hot Slaw
With a heat that comes from spice, not temperature, this crunchy cabbage slaw is all but guaranteed to be at any barbecue, potluck or Fourth of July meal in Cleveland, Tennessee. But it didn’t get much attention statewide until 2024, when lawmakers agreed to make hot slaw the state’s first official food and crown this eastern Tennessee city the hot slaw capital. While there are many tightly guarded variations, hot slaw in Cleveland is widely viewed as beginning at the Star Vue Drive-In Theater’s concession stand. This recipe is adapted from a version held onto by Brad H. Benton, whose father owned the 1950s-era theater. Serve it on a hot dog or with pulled pork or barbecue — or just grab a heaping spoonful.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1medium head green cabbage (about 2 1/2 pounds), cored and coarsely chopped
- 1large yellow onion (about 9 ounces), finely chopped (about 2 cups)
- 1cup jarred pickled hot jalapeño slices, finely chopped, plus 1/4 cup jalapeño brine (more to taste)
- 1 ¼cups yellow mustard
- ½cup mayonnaise
- 1teaspoon sugar (optional)
- Salt and pepper
Instructions
Step 1
Set up a food processor with the knife blade attachment. Working in batches, pulse the cabbage until finely chopped. You should have about 10 cups.Step 2
Transfer the cabbage to a very large bowl, along with the onion and jalapeño and mix well. Add the mustard, mayonnaise, 1/4 cup jalapeño brine and sugar, if using. Mix well, then taste and add salt, pepper and additional brine as desired. Serve right away or chill to serve cold. Refrigerate in an airtight container for up to 1 week.