I grew up with two distinctly different types of coleslaw. My
grandmother made a hot, wilted, bacon coleslaw, while my mother made a creamy
(but not too creamy) coleslaw with carrots and raisins. The fact is, I liked
both because, unlike a lot of people, I really like coleslaw. I particularly
like it on top of barbecued beef or pulled pork sandwiches.
Today I wanted to make coleslaw, but not a variety that I had made so many times before. I wanted one that was creamy (but not too creamy), and yet warm, vinegary, and dotted with bacon like my grandmother’s. So I got to thinking about what I liked best about both varieties, and combined the two. This was genius! This has to be my new favorite coleslaw. It is warm, it has bacon, it has a wonderful amount of vinegar, and just the right amount of creaminess to make it the best of both worlds. It’s good warm, room temperature, or cold from the fridge. I think you and your family are going to love this.
Today I wanted to make coleslaw, but not a variety that I had made so many times before. I wanted one that was creamy (but not too creamy), and yet warm, vinegary, and dotted with bacon like my grandmother’s. So I got to thinking about what I liked best about both varieties, and combined the two. This was genius! This has to be my new favorite coleslaw. It is warm, it has bacon, it has a wonderful amount of vinegar, and just the right amount of creaminess to make it the best of both worlds. It’s good warm, room temperature, or cold from the fridge. I think you and your family are going to love this.
The Best of Both Worlds
Creamy Bacon Coleslaw
1/2 head cabbage, finely sliced
4 slices bacon, diced
2 tablespoons sugar
1 small Melissa’s organic shallot, finally minced
1/4 cup cider vinegar
1/2 cup mayonnaise
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground cracked pepper
Place cabbage in a large mixing bowl; set aside.
Cook bacon in a 9-inch sauté pan over medium heat until almost crispy, stirring occasionally. Add shallot and cook two more minutes.
While bacon is cooking, whisk together remaining ingredients in a small mixing bowl. After the shallot has finished cooking, stir this sauce mixture into the pan with the bacon and shallot. Increase heat to medium/high, and simmer for one minute, until fully combined, and slightly thickened. Remove from heat and immediately pour over the sliced cabbage. Toss together and serve immediately.
This will keep in the refrigerator for up to two days.
1/2 head cabbage, finely sliced
4 slices bacon, diced
2 tablespoons sugar
1 small Melissa’s organic shallot, finally minced
1/4 cup cider vinegar
1/2 cup mayonnaise
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground cracked pepper
Place cabbage in a large mixing bowl; set aside.
Cook bacon in a 9-inch sauté pan over medium heat until almost crispy, stirring occasionally. Add shallot and cook two more minutes.
While bacon is cooking, whisk together remaining ingredients in a small mixing bowl. After the shallot has finished cooking, stir this sauce mixture into the pan with the bacon and shallot. Increase heat to medium/high, and simmer for one minute, until fully combined, and slightly thickened. Remove from heat and immediately pour over the sliced cabbage. Toss together and serve immediately.
This will keep in the refrigerator for up to two days.
If
coleslaw is not your thing, this Sweet Corn and Cucumber Salad is a wonderful summer salad that you may enjoy (it
similarly has bacon!).
This post is linked to:
Thursday
Favorite Things
Feathered Nest Friday
Funtastic Friday
Best of the Weekend
Pink Saturday
Snickerdoodle Create Bake & Create
Feathered Nest Friday
Funtastic Friday
Best of the Weekend
Pink Saturday
Snickerdoodle Create Bake & Create
What a smart idea. We love tart, sweet, crunchy coleslaw, and I used to love the wilted kind but haven't had it in years. This sounds like a perfect marriage.
ReplyDeleteYummmmm!! Pinning to make for a summer evening meal! I learned to make the simplest cole slaw years ago in a restaurant I worked in - shredded cabbage, mayo, salt, pepper, pineapple juice - it's amazing and so simple!
ReplyDeletePineapple juice! That sounds interesting, and I happen to have a good supply, in anticipation of summer cocktails. :-)
ReplyDeleteThis looks tailor-made for my bacon-loving peeps!!
ReplyDeleteBoth of these sound great Pattie!
ReplyDeleteI can't wait to try this awesome recipe! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday and come back to see us real soon!
ReplyDeleteMiz Helen