Almost Bunyan's Hot Slaw Recipe
Updated November 4, 2009


Veggie Ingredients
2 cups   - Grated green cabbage
2 Tbs    - Grated carrot
1 Tbs    - Grated onion
1 Tbs    - Grated green pepper (no seeds or membrane)

Sauce Ingredients
1/4 tsp  - Paprika
1/2 tsp  - Red cayenne pepper
1/2 tsp  - Salt (non-iodized)
1/4 cup  - Sugar
1 Tbs    - Goya/Crystal hot sauce (or similar)
2 Tbs    - Ketchup
4 Tbs    - Prepared yellow mustard (like French's)
1/4 cup  - White vinegar (add last, stir-in)
1/4 cup  - Apple cider vinegar (add last, stir-in)

  • Add dry sauce ingredients to a medium sized pot and mix well.
    Stir in the ketchup and mustard until well blended and paste-like.
    Stir in the vinegar a little at a time to avoid clumping.

    NOTE: The cayenne and hot sauce can be adjusted to whatever
    level of heat that you prefer.

  • Heat up to just short of boiling while stirring occasionally.
    This will blend and bring out the flavor of the spices.

  • Remove from heat and let cool a little while you grate the veggies.

  • Grate the veggie ingredients. Put the grated veggie ingredients
    into a pint-size container with a lid that can seal.

  • Pour sauce over the veggies and stir well. It may seem like there's not enough
    sauce for all the veggies, but once stirred well it should cover everything.

  • Cover and refrigerate a minimum of 24 hours, allowing time for
    the flavors to blend, soften and pickle the veggies, and generally thicken up.
    Even better to let it go for a week (seriously, it takes time).

  • Best served over plain pulled pork wrapped in a hamburger bun.
    Note that at Bunyan's BBQ, they only use about a Tbs of hot slaw
    to top a pork sandwich, and there's plenty of spice and flavor
    from that little bit to add the perfect complement.

Change Log

November 4, 2009 Increased yellow mustard from 3tbs to 4tbs - balances added hotsauce and keeps that orange color
September, 2009 Incorporated improvements/feedback from Bunyan's fans:
        Added 1tbs hotsauce,
        1tbs grated onion,
        split vinegar between white and apple cider for fuller flavor