Recipe courtesy of
Jessica D’Ambrosio
for
Food Network Kitchen
From: Food Network Magazine
Recipe courtesy of
Jessica D’Ambrosio
for
Food Network Kitchen
Watch how to make this recipe.
From: Food Network Magazine
Warm Broccoli Slaw with Bacon
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- Level: Easy
- Total: 1 hr 20 min
- Active: 20 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 265
- Total Fat
- 17 g
- Saturated Fat
- 5 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 4 g
- Sugar
- 16 g
- Protein
- 7 g
- Cholesterol
- 19 mg
- Sodium
- 405 mg
This coleslaw is best served warm or at room temperature. The bacon shallot vinaigrette is made on the stove top and then poured over the raw broccoli slaw, which helps it to wilt slightly and soften in texture.
- Level: Easy
- Total: 1 hr 20 min
- Active: 20 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 265
- Total Fat
- 17 g
- Saturated Fat
- 5 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 4 g
- Sugar
- 16 g
- Protein
- 7 g
- Cholesterol
- 19 mg
- Sodium
- 405 mg
Ingredients
Directions
- Toss together the broccoli slaw, cabbage, kale, parsley and raisins in a large bowl.
- Put the bacon in a large nonstick skillet; set over medium-high heat. Cook, stirring frequently, until well browned and crisp, 6 to 8 minutes. Remove to a paper towel–lined plate. Pour off all but 2 tablespoons bacon fat from the skillet and add the olive oil. Add the shallot and cook over medium heat until softened, 2 to 4 minutes. Add the vinegar, mustard and honey and whisk to combine. Bring to a simmer, then remove from the heat.
- Immediately pour the dressing over the slaw mixture and toss to coat. Add the bacon and toss; season with salt. Cover and let sit at room temperature for 1 hour to soften.
