APPLE CABBAGE SLAW
This apple cabbage slaw is sweet, colorful and crunchy. It's a refreshing side dish anytime of the year. Mom stored apples and cabbage in the root cellar, so she fixed this dish frequently to feed our big family.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, toss the cabbage and apples. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 53 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 26mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
FRIED CABBAGE AND BACON SLAW
Fried Cabbage and Bacon Slaw ~ this warm bacon coleslaw has won our hearts this summer, and I have a feeling it's going to win yours too.
Provided by Sue Moran
Categories Side Dish
Time 15m
Number Of Ingredients 5
Steps:
- Cook the bacon until crisp, and drain. Reserve the grease, and crumble the bacon.
- Halve or quarter the cabbage and shred it finely.
- In a large skillet or wok, heat 3 tablespoons of the bacon grease and sauté the onion and carrot for a few minutes until softened. Add 2 to 3 more tablespoons of grease, and add the shredded cabbage along with half of the cooked bacon, and stir fry until the cabbage starts to brighten in color, turn glossy, and soften. This will only take a few minutes, but you can customize your slaw by cooking it a little less or more than this.
- Season to taste with salt and pepper. Serve the slaw hot or warm, topped with the rest of the crumbled bacon.
- Leftover slaw stored in the refrigerator will stiffen due to the bacon grease. Bring the slaw to room temperature or heat it briefly in the microwave or in a frying pan before serving.
Nutrition Facts : Calories 96 kcal, Carbohydrate 7 g, Protein 10 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 21 mg, Sodium 406 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
BACON COLESLAW
Yield Approx 3 cups
Number Of Ingredients 9
Steps:
- Mix the cabbage and carrots with the salt and let sit for at least and hour then rinse thouroughly (it's important not to skip this step or you will end up with mushy coleslaw) if you are using a pre-made coleslaw mix, skip this step entirely.
- Combine mayo, honey, paprika, mustard and vinegar in a small bowl and mix well
- Pour over cabbage and carrot mixture and mix well
- Add bacon and mix well
- Refrigerate for at least an hour.
- Store leftovers (yeah right) covered int he fridge for up to 5 days.
Nutrition Facts : Servingsize 1 serving, Calories 19 kcal
PAULA DEEN'S HOT BACON COLE SLAW
I made this the day I saw Paula make this on Food Network. We really enjoyed it. This is a bit different than traditional cole slaw but I liked the change.
Provided by HappyMommy1422
Categories Vegetable
Time 25m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, cook bacon until crisp.
- Remove to paper towels to drain.
- Crumble bacon and set aside.
- In reserved bacon fat, cook onions and bell peppers until limp, about 5 minutes.
- Add shredded cabbage and cook until limp, but not soft, about 3 to 5 minutes.
- Add chili powder and salt, to taste.
- Add tomatoes and simmer just until warmed through.
- Slaw should be slightly crisp.
- Adjust seasonings and add salt to taste.
- Serve quickly with crumbled bacon.
MOM'S HOT SKILLET BACON COLE SLAW WITH APPLES
Mom makes this recipe and it's a different take on traditional slaw. It's a fairly simple side dish to serve for a quick meal. Cooking times and serving sizes are approximates.
Provided by HappyMommy1422
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry bacon, remove from the skillet and crumble.
- In the bacon fat, combine the vinegar, water, sugar, celery seed and salt.
- Bring to a boil and reduce the heat.
- Stir in the cabbage and apple.
- Simmer about 1 minute.
- Sprinkle bacon on top and serve hot.
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