Monday, July 1, 2013
Apple Bacon Coleslaw
Maybe that whole "add bacon to things" is over done.
But then again, maybe it's not.
Would you eat more salad if it had bacon in it?
Yep, me too.
Adding bacon to the veggies is a brilliant way to get people to eat their salad.
I like cabbage in any way, shape or form, but I do know that not everyone feels the same way.
This salad has the salty bacon crunch, sweet tart apples, spicy onions and sweet tangy dressing to make everything yummy and delicious.
I haven't tried it yet, but I do believe leftovers of this salad would be really good heated up and served with roast pork. Maybe I will wait for a Fall day for that, it's too dang hot today.
Serves about 8-10
1/2 head green cabbage, shredded or a 12-16 oz bag of pre-shredded coleslaw mix
3-4 cups kale, shredded (optional)
1 red bell pepper, thinly sliced
1/2 red onion, sliced then chopped into 1" pieces
1-2 granny smith apples, quartered then thinly sliced
1/2 lb bacon, chopped and fried crisp, 2-3 Tbsp bacon fat saved
1/2 cup green onion, sliced
1/3 cup vegetable, or olive oil
2-3 Tbsp bacon fat (optional,but it gives great flavor)
1/4 cup apple cider vinegar
1 Tbsp dijon mustard
1 Tbsp sugar, or agave syrup (or more to taste)
Salt & pepper to taste
Start chopping all your veggies...
I made short work of mine with my food proccessor slicing attachment.
Fry your bacon over medium high heat until it's nice and crispy. Drain on paper towels, retaining a couple tablespoons of fat for the dressing.
In the bottom of a large mixing bowl, mix the dressing ingredients. Add the veggies and bacon on top of the dressing. Toss and serve.
Note- You can also make this up ahead of time, waiting to toss in the dressing until right before you serve it.
Here's a little view of what kind of messy cook I am sometimes. Thought you might like to see that...