Do you belong to the Bacon Club? You know, where members sign onto the idea that everything -- everything -- tastes better with bacon? You know, like Candied Bacon Ice Cream and Breakfast Cookies and Bacon Chocolate Chip Cookies and Dark Chocolate & Bacon Cupcakes, even Bacon Vodka and a Bacon & Marmalade Sandwich or Bacon Cheddar Cream Cheese Icing. I'm not kidding.
Sign me up. This coleslaw was so-so ho-hum tasting without the bacon but moved into gobble-it-up territory once the bacon was stirred in.
[Note to Vegetarians]
AUTUMN SLAW with APPLES & BACON
Time to table: 20 minutes
Makes 7 cups
3 tablespoons apple cider vinegar
1/2 tablespoon red wine vinegar
1-1/2 tablespoons olive oil
1-1/2 tablespoons water
1 tablespoon honey
1 teaspoon kosher salt
Red pepper flakes to taste
1 shallot, minced
2 tablespoons chopped chives
2 ribs celery, sliced thin on the diagonal
1 tart apple, quartered, cored, sliced
6 cups chopped cabbage (some red cabbage would add good color)
1/4 cup cooked bacon pieces
DRESSING: Whisk together.
SLAW: Mix and toss with dressing.
The bacon gets soggy if left in the slaw so unless it's going to be consumed all at once, you might mix the bacon into just what will be eaten on the spot.
~ Cauliflower with Pancetta, Capers & Parmesan ~
~ Broccoli with Pancetta & Parmesan ~
~ Brussels Sprouts with Pancetta & Garlic ~
~ Twice-Baked Potatoes ~
~ Baked Bacon from Kitchen Parade ~
~ more bacon recipes ~
~ more coleslaw recipes ~
~ more cabbage recipes ~
~ more Weight Watchers recipes ~
~ more low-carb recipes ~
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