Bacon and Scallion Coleslaw

Bacon lends this crunchy coleslaw a savory flavor boost. The brown sugar in the dressing complements the bacon's salty notes. Dovetailing Tip: Use the 4 pieces of bacon you cooked on day 2 for today’s coleslaw.

Prep time:
Cook time:
Serving size: 5
Calories per serving: 158

1/2 head medium white cabbage, thinly sliced (about 6 cups)
kosher salt
1/3 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon whole-grain mustard
1 tablespoon light brown sugar
1/4 teaspoon celery seeds
1/8 teaspoon cayenne pepper
1 carrot, julienned
1 gala apple, cored and julienned with skin
4 scallions, sliced (white and green parts)
4 slices bacon

1. Toss the cabbage in a colander with 1 tablespoon salt. Set aside in the sink to drain, about 1 hour. Rinse, drain well, and pat dry.

2. Whisk the mayonnaise, vinegar, mustard, sugar, celery seeds, cayenne and 1 teaspoon salt in a large bowl. Add the drained cabbage, carrots, apples, and scallions to the dressing. Cover and refrigerate 30 minutes.

3. Meanwhile, cook the bacon in a skillet over medium heat, turning until crisp and golden, 6 to 8 minutes. Transfer to a paper towel-lined plate to cool. Crumble and stir into the coleslaw before serving.


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