Bacon and Scallion Coleslaw

Total Time:
1 hr 58 min
Prep:
20 min
Inactive:
1 hr 30 min
Cook:
8 min
Ingredients
  • 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
Directions

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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    This recipe is featured in:

    Better with Bacon