Hot Slaw with Bacon Recipe
×Category: Sides Ingredients | Type: Hotsides | Servings: 6 | By: The Mikey
Protein 3g • Carbs 8g (Fiber 2g) • Fat 5g • 80 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
This Hot Slaw recipe with Bacon Dressing is a quick and easy side dish. And a perfect complement to heftier favorites like pork, sausages, or, of course, chicken. Whether it be fried, grilled... or pulled!
Ingredients
- Thick Sliced Bacon (Diced): 4
- Onion (Diced): 1/3 Cup
- Carrot (Shredded): 1
- Cider Vinegar: 1/4 Cup
- Water: 1/4 Cup
- Red Pepper Flakes (Optional)
- Green Cabbage (Shredded): 4 Cup
- Salt And Freshly Ground Black Pepper
- Green Onions For Garnish (Sliced)
Instructions
- In a large skillet over medium heat, cook the bacon until crisp.
- Remove from the skillet and place on a paper towel to drain; crumble the bacon to add before serving.
- Remove all but 1 tablespoon of the bacon fat from the skillet.
- To the skillet, add the onion and cook over medium heat until softened; about 2 minutes.
- Slowly pour the vinegar and water into the skillet.
- Scrape up any browned bits in the bottom of the skillet, add the red pepper flakes, if using, and bring the mixture to a boil.
- Add the cabbage and shredded carrots.
- Season with salt and cook, stirring frequently, until the smaller shreds of cabbage are wilted and any larger shreds are slightly crisp; about 3 to 5 minutes.
- Season to taste with salt and pepper; fold in the bacon.
- I like to reserve a few to garnish the hot slaw along with sliced green onions.
- Serve immediately or keep warm for up to 20 minutes.
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