Best 3 Hot Slaw A La Greyhound Grill Recipes

Grilled Crunchy Coleslaw image

Provided by Melissa d'Arabian : Food Network

Time 23m

Yield 4 servings

Number Of Ingredients 10

1/2 head red cabbage, cut into 4 wedges, leaving core intact so wedges hold together
2 tablespoons canola or vegetable oil
1 tablespoon sugar
Kosher salt and freshly ground black pepper
1 teaspoon finely grated orange zest
1 teaspoon Dijon mustard
1 tablespoon fresh orange juice
1/4 cup olive oil
1/4 cup chopped fresh parsley
1 green onion, chopped

Steps:

Preheat a grill. Place the cabbage wedges on a baking sheet, and drizzle with the vegetable oil on both sides. Sprinkle with sugar, salt, and pepper, and then toss to coat. Grill the cabbage for 4 minutes each side, or 8 minutes total, turning once or until the edges begin to wilt, but the bulk of the cabbage remains crunchy. Remove the cabbage from the grill and allow to cool a few minutes. Meanwhile, make the vinaigrette in a medium bowl by whisking the orange zest, Dijon mustard, and orange juice with the olive oil until it emulsifies. Add salt, and pepper, to taste. Chop the grilled cabbage, removing the core, and place in the bowl with the dressing. Add the parsley and green onion and toss to coat.

Hot Slaw a la Greyhound Grill image

Provided by Matt Lee

Yield Serves 6

Number Of Ingredients 8

One 3-pound red cabbage, cored and coarsely shredded, or a mix of red and green cabbages (10-12 cups)
1/4 pound slab bacon or 4 slices thick-cut bacon, diced
1/2 cup white vinegar, cider vinegar, or white wine vinegar
1/2 teaspoon celery seeds
1/4 teaspoon crushed red pepper flakes
2 teaspoons salt
1 teaspoon freshly ground black pepper
Pepper vinegar to taste

Steps:

In an 8-quart stockpot, bring 4 quarts water to a boil over high heat. Blanch the cabbage by submerging it in the boiling water just until it turns a dull grayish purple, about 5 minutes. Drain in a colander, shake the colander for a minute or so to remove excess water, and reserve.
Scatter the bacon in a 12-inch dry skillet over medium-high heat. With a wooden spoon, move the pieces around until the bacon is firm and barely crisp, about 4 minutes. Remove with a slotted spoon and reserve.
Pour the vinegar into the skillet. It will hiss and pop at first but will soon subside. Swirl the vinegar around with the spoon, stirring up any browned bits of bacon. Add the celery seeds and red pepper flakes and stir.
Add the cabbage to the skillet and toss to coat it with the vinegar. Add the salt, pepper, and reserved bacon, and continue to sauté, stirring the cabbage around the pan until all its bright magenta glory has returned, about 4 minutes.
Place the slaw in a bowl and shake pepper vinegar over it to taste. Pass the cruet at the table for those who wish to fire it up further.

Absolutely BEST Hot Slaw Recipe image

Provided by kerrywsmyth

Time 32m

Yield 32 serving(s)

Number Of Ingredients 8

6 lbs shredded cabbage
8 lbs bacon
24 ounces water
32 ounces vegetable oil
44 ounces white vinegar
4 cups sugar
2 tablespoons salt
4 tablespoons chopped fresh garlic

Steps:

Fully cook bacon.
While it is still hot, fill a food processor with bacon (do not add the grease to processor!) and chop it into coarse bits (If processor is not available, you should chop the bacon prior to cooking).
Put hot chopped bacon in a strainer on a bowl to catch excess grease.
Repeat until all bacon is chopped.
Set bacon bits aside.
Start with a Gallon container with a large mouth.
Add sugar, vinegar, water, oil, salt, garlic.
Stir with a large mixing spoon, making sure you get all the sugar off the bottom of the container.
Heat the amount of dressing you plan on using on the stove on low heat or a steam table, stopping short of a boil (you will use 4-6 oz per serving).
Fill salad bowls with shredded cabbage.
Sprinkle about 2 tbsp of the fresh bacon bits on top of cabbage. Refrigerate until ready to serve.
Immediately before serving, stir hot dressing well, then use a ladle to pour about 4-6 oz on the slaw making sure you thoroughly wet all the cabbage and bacon.
Enjoy!