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Apple, Cabbage, and Bacon Slaw

January 23, 2011

This slaw is a fantastic side dish to almost anything. It’s great with BBQ on a warm summer day, or a big hunk of roasted or braised meat that we currently enjoy in these colder months. I really love coleslaw because it has great flavor and texture. It’s a big crunchy salad that always has a lot going on – cabbage, apples, bacon, fresh herbs, creamy mayonnaise, sharp mustard, and I could go on!

In my opinion, the smoked bacon and the dressing really make this slaw a special one. It would go perfectly with my roast pork recipe! Together, it would make a lovely Sunday supper, but is easy enough to whip together for an everyday meal.

Apple, Cabbage, and Bacon Slaw (makes 6 cups)

(Recipe courtesy of Tyler Florence’s Real Kitchen)

6 strips bacon

1/2 head of napa cabbage (green cabbage or red cabbage works equally fine)

2 Mcintosh apples, unpeeled, halved, cored, and sliced thin

Juice of 1 lemon

1/2 red onion, sliced thin

1/2 bunch of fresh chives, chopped

1/4 cup grainy mustard

1/4 cup mayonnaise

Pinch of sugar

2 tablespoons cider vinegar

kosher salt and freshly ground black pepper

Fry the bacon in a skillet over low heat until crisp and then drain on paper towels. Combine the rest of the slaw ingredients in a large bowl. Fold the ingredients together until everything is coated and creamy; season with salt and pepper.


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