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Bacon and Cabbage Slaw Recipe

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Light but meaty, this salad is always enjoyed when served as either a light entree or a tasty side dish.
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Servings:
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Ingredients
  • DRESSING
  • 1/2 cup cider vinegar
  • 1/3 cup canola oil
  • 1/2 cup sugar
  • 2 teaspoons celery seed
  • 2 teaspoons Dijon mustard
  • salt and pepper, to taste
  • SALAD
  • 3 tablespoons red onion, chopped
  • 1 cup sweet red pepper, diced
  • 16 ounces coleslaw mix (red and green cabbage with carrots)
  • 1/2 cup bacon bits or pieces for garnish, more if desired
Container: Salad bowl
Directions
PREP
10 mins
COOK
5 mins
READY IN
15 mins
DRESSING - Makes approximately 1 cup
  • In a small, heavy sauce pan, combine vinegar, oil, sugar, and celery seed.
  • Over medium heat, bring to a boil, stirring frequently until sugar is dissolved.
  • Remove from heat and add mustard, whisking into the mixture. Season to taste.
  • Allow dressing to cool completely. If made a day ahead, refrigerate until serving. Prior to serving, let dressing warm to room temperature.

    SALAD
  • In a salad bowl, combine red onion, red pepper, coleslaw, and bacon bits. To increase the meaty flavor, add more bacon if desired.
  • Toss with dressing and serve.
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