Hot Slaw with Bacon
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Hot Slaw with Bacon is a quick and easy side dish and a perfect complement to heftier favorites like pork, sausages, or, of course, chicken! Whether it’s fried, grilled, or pulled, you’ll want to serve this warm, bacon-infused cabbage slaw on the side.
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This Hot Slaw with Bacon is one of our favorite side dishes! It’s a family essential, and we love it paired with our favorite German Chicken Schnitzel.
Or served picnic-style alongside ribs, whether cooked in the Instant Pot, the grill — or the smoker.
In other words — it’s just plain… delicious!
What is Hot Slaw?
Like the tangy coleslaw that everyone loves at summer picnics, hot slaw is similar… just served “hot.”
Although, in truth, it’s packed with flavor, can be spicy if you like it that way, and is wholly savory.
Essentially, hot slaw consists of shredded cabbage and carrots cooked quickly in a skillet with a simple bacon and hot vinegar dressing.
The hot dressing wilts the cabbage and infuses it with the most delicious bacon, vinegar dressing ever.
It’s a simple recipe with delicious flavor.
It is perfect as a topping for pulled pork or chicken, burgers, hot dogs, fish and chips, or fish tacos…
I’ll stop… because there are endless possibilities!
Is Hot Slaw a Southern Dish or a German Dish?
A recipe from the Kentucky Housewife cookbook, published in 1839, describes a side dish called “Warm Slaugh.” It describes cooking shreds of cabbage in butter, vinegar, salt, pepper, and unnamed “seasonings” just until they’re heated. Then, it is garnished with hard-boiled egg yolks.
A similar version appeared in the 1915 Suffrage Cook Book, suggesting the recipe be called “hot slaw.” However, neither of these recipes suggests using bacon.
German cooking is known for its use of bacon, cabbage, apple cider vinegar, and savory seasonings, much like a Ruben sandwich.
So, is it Southern… or German? You tell me. I think it can be whatever you’d like it to be!
Frequently Asked Questions
Yes, red wine vinegar would be the best substitute, and sherry vinegar would also be delicious.
Caraway seeds would be fantastic here, I’ve just not included them in the recipe as I know lots of people have an issue with them.
They will keep well in the refrigerator for up to 3 days.
You Might Also Enjoy
- Easy Corned Beef and Cabbage Hash Skillet
- Lemon Rice with Cabbage
- Easy and Traditional German Cabbage Strudel
- Easy German Cabbage and Noodles
- Healthy Broccoli Cabbage Fried Rice
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Hot Slaw with Bacon Recipe
Equipment
Ingredients
- 4 thick sliced bacon diced
- 1/3 cup diced onion
- 1 carrot shredded
- 1/4 cup cider vinegar
- 1/4 cup water
- 1/4 – 1/2 red pepper flakes optional
- 4 cups green cabbage shredded
- salt and freshly ground black pepper
- sliced green onions for garnish
Instructions
- In a large skillet over medium heat, cook the bacon until crisp, remove from the skillet and place on a paper towel to drain; crumble the bacon to add before serving. Remove all but 1 tablespoon of the bacon fat from the skillet.
- To the skillet, add the onion and cook over medium heat until softened; about 2 minutes. Slowly pour the vinegar and water into the skillet. Scrape up any browned bits in the bottom of the skillet, add the red pepper flakes, if using, and bring the mixture to a boil.
- Add the cabbage and shredded carrots. Season with salt and cook, stirring frequently, until the smaller shreds of cabbage are wilted and any larger shreds are slightly crisp; about 3 to 5 minutes.
- Season to taste with salt and pepper; fold in the bacon. I like to reserve a few to garnish the hot slaw along with sliced green onions. Serve immediately or keep warm for up to 20 minutes.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Probably add caraway seeds or juniper berries or gin
Hi, Jim. Caraway seeds would be fantastic!
Gin? Ohhh wow! Need to try this!
How much water?
Hi Judi — 1/4 cup water, same amount as the cider vinegar. I’ve updated the recipe card. Thank you for the question!
I had never thought of this, but loved it!