Southern Hot Slaw

I have always loved spinach salad with hot bacon dressing, and this is a coleslaw version of that salad.  It is best served warm, right out of the skillet, but will still be good for second and third servings even if it has cooled to room temperature.

I have adapted this salad from a recipe I once tried from Princess Pamela’s Soul Food Cookbook, which is my favorite cookbook on the subject of Soul Food.  Unfortunately, that little paperback book has been out of print since the late 60’s and is very difficult to find.  If you happen to run across a copy, you are very lucky; hold on to it and treasure it!

My version of Southern Hot Slaw is less sour and slightly more sweet than the recipe printed in Princess Pamela’s book.  Feel free to adjust the sugar and vinegar to your own family’s tastes.

 Coleslaw is very popular in the South and is a must at barbecues.  This warm variation is great served with ribs or grilled meats.  It is also crunchy, colorful, and healthy. 

 

6  Servings

 

6          slices bacon

1          small onion, finely chopped

1/4      cup sugar

1/2      teaspoon dry mustard

1/2      teaspoon salt

1/4      teaspoon pepper

2          teaspoons flour

3/4      cup vinegar

           

1          pound package shredded coleslaw mix

 

 

 

 

 

Cut the bacon in small pieces and fry until crisp in a large skillet; remove the bacon to drain on paper towels.  Leave the bacon fat in the pan and add the onion; sauté over medium heat until the onions are soft and beginning to get golden brown.  Mix the sugar, dry mustard, salt, pepper, and flour.  Using a wire wish or hand blender, Blend the mixture into the onions, then whisk in the vinegar.  Cook and stir over low heat until slightly thickened.  Mix the bacon into the dressing.  Add the cabbage, a handful at a time, to the dressing in the pan, mixing well.  Turn the heat to low and stir until the cabbage is slightly limp, but still crunchy.   Serve immediately.