Charleston Receipts Hot Slaw

Wilted cabbage slaw with piquant dressing.
Charleston Receipts Hot Slaw

For Southern Saturdays this week I am demonstrating a recipe from the classic community cookbook Charleston Receipts, by the Junior League of Charleston.

It is a variation of a type of hot slaw that I have made before, although my version was more Amish.

Essentially the shredded cabbage is quickly wilted in a pan and treated with the sweet-sour dressing.

This is a very good version, although not as piquant as the type I am  used to. For an inexpensive side dish, however, it rocks. So check out the book if you are interested.
Charleston Receipts Hot Slaw

Charleston Receipts Hot Slaw

  • Servings: 4-6
  • Difficulty: easy
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Charleston Receipts Hot Slaw

  • 1 medium sized cabbage (2 pounds), shredded
  • 6 strips bacon, chopped and cooked crisp
  • 1/2 teaspoon celery seed
  • 1/4 cup brown sugar
  • 1/2 teaspoon dry mustard
  • 1/4 cup vinegar
  • 1/2 teaspoon salt


Please refer to volume for copyrighted directions.

Find a copy at your local bookstore or public library.

From Mrs. Bentham Simons (E. Marion Small), who says this is “Excellent with hot or cold beef.”

Charleston Receipts Hot Slaw

You might also like:

Amish Hot Bacon Slaw

Southern Braised Cabbage

Rotkohl – German  Red Cabbage

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