Hot slaw in the summer sun


With the Fourth of July right around the corner, thoughts turn to picnic food.

I promised to share Deandra Barnett’s wonderful recipe for slaw, then promptly let it slip my mind.  I detest slaw but this one got my attention.  It was delicious and now I know the secret to pleasing people who aren’t fond of cabbage.

I’ll be making it this weekend and suggest you try this new twist on your old slaw recipe. It’s a keeper!

Hot Slaw

1 lg. cabbage shredded, (she  buys the bagged shredded variety)

1 purple onion chopped

1 bell pepper chopped – red ones make a nice textural addition

1 can sliced black olives

1 jar hot pepper rings with juice

salt & pepper to taste

1 bottle of Green Goddess dressing (this is the secret ingredient) – don’t tell anyone

Toss all vegetable ingredients, pour in dressing & mix well. The longer the mixture stands, the hotter the taste.This looks good heaped in a large shallow dish that is lined with cabbage leaves.

(Editor’s note:  Deandra sent in this addendum today: ly:

I lg. bag of slaw to 1 bottle of green goddess.
I bought the large bags of slaw from Sam’s– so however
much a large cabbage would be shredded — Sam’s bags were about 2 lbs. each and I used 1 bottle for each bag.
Remember, the longer it sits the hotter it gets–I made
the reunion slaw on Thursday.  Pour the juice from the hot pepper rings into the slaw, this is what makes it so good.


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