Succotash
Farideh Sadeghin
82 ratings with an average rating of 4 out of 5 stars
82
35 minutes
Hot Slaw
Updated May 20, 2024
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 8 cups slaw
- 1medium head green cabbage (about 2½ 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 ¼ cup jalapeño brine (more to taste)
- 1¼cups yellow mustard
- ½cup mayonnaise
- 1teaspoon sugar (optional)
- Salt and pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
241 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 9 grams polyunsaturated fat; 21 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 5 grams protein; 769 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- 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, ¼ 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.
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Karyn in Berkeley
First time followed the recipe as is .. loved it but it makes a TON Next used smaller amount of Napa cabbage that had to be used and winged the measurements Slight less heat but still fantastic
Samantha
This is YUMMY! It’s like potato salad, but cabbage! Made it to top hot dogs and the combo is really good. This will be my go-to slaw from now on.
John
My family is from east TN (4 generations)and I've never heard of this. I cut the mustard in half and it still overwhelms. Two table spoons of sugar helped. More jalapeños next time with less mustard
Athena61
I used a little more than of half the mustard (French’s yellow) called for and it was still too much. The mustard flavor overpowers everything else.
Christine
I usually love spicy, but the next time I make this I will use half the jalapeños.
rwl3
How many ounces is a jar of pickled hot jalapeños? (I’m in the UK!) I saw the sub for 1 jalapeño, so I’ll try that in the meanwhile.
Lori Meldrum
We currently have a 16 oz jar of Mazetta. The previous jar was a different brand, but smaller, maybe 10-12 oz. There is also a suggestion of banana peppers. I will use those, as some of our younger family members are not big on much heat.
LMMyatt
I was looking for Cincinnati/Northern KY hot slaw - a whole different kind of hot.
Tricia Bland
This recipe originated from my hometown in Cleveland, Tennessee. I was surprised to find that this wasn't a common type of slaw when I left for college. I have never found it outside of Southeast TN. I am happy to see that its day has come. Now, can we please get the secret sauce that was used on the Lotta Burger? I like it on a cheese sandwich.
Barbara B.
I was born in Ducktown, Tennessee (about 30 miles east of Cleveland) and I'd never heard of this until now. Maybe because my mother wouldn't let me go to the drive-in on dates. The article accompanying the recipe may be the weirdest thing I've ever read in the NYT.
T
Does yellow mustard mean prepared mustard or powdered mustard?
Lisa
My family is from TN. French’s yellow mustard (prepared).
D W LI NY
Typically yellow prepared mustard from a bottle, like that seen at countless food establishments, it’s mild, bright yellow and has a somewhat mustardy flavor. Not like guldens spicy brown or dijon, more like mild french’s.
Michael N.
Hmmm..1 1/4 cups of powdered mustard? I don't think so...use prepared mustard.
Ella
We like it a lot. For 2 of us, used half amount of ingredients, and substituted one fresh jalapeño minced combined with a few tbsps of dill pickle brine instead of canned jalapeños. Very picnic type, fun summer fare
Robert Thomas Emge
Really good on hot dogs.
Anta
I really like this. I scaled down the quantities, and used Kewpie mayo and brown sugar, then made a great dinner salad with half shredded romaine, half coleslaw, cucumber and a broiled Chorizo sausage. Thanks, NYT!
Paul
I would suggest cutting this recipe by 4 if you're not serving an army of people or if you've never tried it before. I know I'm not going to make 10 cups of anything I haven't tasted first.
Harold Lee Miller
Not excited about the flavor of this. Used Greek yogurt instead of mayo so it’s not the same but I don’t think that’s the problem. Maybe too much onion and I’m sure too much mustard. Also might be better if used Dijon instead of French’s. And maybe a bit more sugar to balance the mustard. Or maybe this style just isn’t for me. Seems very American South though:)
Jack
Seems like a ton of yellow mustard, which is a justly maligned condiment.
JW
I would suggest that yogurt is at least part of the problem. Yogurt is a fermented dairy product. Mayonnaise is an emulsion of oil and egg so they are nothing alike!
Karen
I think sour cream or creme fraiche substitute well for mayonnaise. Furthermore, I would omit the onions. They will take over the slaw and ruin the flavor.
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