Hot Slaw

Recipe from Star Vue Drive-In Theater

Adapted by Emily Cochrane and Cathy Lo

Updated May 20, 2024

Hot Slaw
Ryan Liebe for The New York Times
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
4(74)
Comments
Read comments

With a heat that comes from spice, not temperature, this crunchy cabbage slaw is all but guaranteed to be at any barbecue, potluck or Fourth of July meal in Cleveland, Tennessee. But it didn’t get much attention statewide until 2024, when lawmakers agreed to make hot slaw the state’s first official food and crown this eastern Tennessee city the hot slaw capital. While there are many tightly guarded variations, hot slaw in Cleveland is widely viewed as beginning at the Star Vue Drive-In Theater’s concession stand. This recipe is adapted from a version held onto by Brad H. Benton, whose father owned the 1950s-era theater. Serve it on a hot dog or with pulled pork or barbecue — or just grab a heaping spoonful. —Emily Cochrane and Cathy Lo

Featured in: This Is Hot Slaw. And Cleveland, Tenn., Wants You to Love It, Too.

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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.

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Preparation

  1. 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.

  2. 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.

Ratings

4 out of 5
74 user ratings
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Comments

Annette O

I grew up in North Carolina where the slaw is very mild and kinda sweet. No mustard or peppers. Even so, I enjoy the slow burn of this version. Let it set for a while for flavors to meld. Cut it down to one quarter of the volume as I live alone. 1/4 head green cabbage, cored, chopped and whirred in food processor 1/4 large onion, minced 1/4 cup pickled jalapenos, minced splash jalapeno brine from jar 1/3 cup yellow mustard 2 Tablespoons mayonnaise (Dukes if wish to be Southern) sprinkling sugar

Jill

Holy mustard. Way too much mustard (unless you're solely using it as a hot dog topping and LOVE mustard). I know I just said mustard three times in a row, but that excess reflects the level of mustard in this dish.

Annette O

I grew up in North Carolina where the slaw is very mild and kinda sweet. No mustard or peppers. Even so, I enjoy the slow burn of this version. Let it set for a while for flavors to meld. Cut it down to one quarter of the volume as I live alone. 1/4 head green cabbage, cored, chopped and whirred in food processor 1/4 large onion, minced 1/4 cup pickled jalapenos, minced splash jalapeno brine from jar 1/3 cup yellow mustard 2 Tablespoons mayonnaise (Dukes if wish to be Southern) sprinkling sugar

Ross

This is really easy to make and adjust the batch size. French’s yellow mustard works great here. I put this on a turkey sandwich for lunch and it was great. Has the gradual, back end heat

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