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Fall Slaw With Apples And Bacon

Cabbage is one of my favorite vegetables, especially this time of year. Its versatility is amazing. Use it raw in salads and slaws or cooked in soups, casseroles, pastas and sandwiches. And don't forget about sauerkraut, made from fermented cabbage. ... Read more

Total time: 25 minutes | Serves 8
  • 6 tablespoons cider vinegar
  • 1 tablespoon plus 1 teaspoon red wine vinegar
  • 3 tablespoons water
  • 3 tablespoons oil
  • 3 tablespoons minced shallots
  • 2 tablespoons plus 2 teaspoons honey
  • 1/2 teaspoon coarse salt
  • Red pepper flakes, to taste
  • 12 cups 1/3-inch-thick sliced mixed cabbage, such as red, green and savoy
  • 2 tart apples, quartered, cored, shredded in food processor
  • 3/4 cup small-diced celery
  • 1/4 cup snipped chives
  • 7 bacon slices, cooked until crisp, crumbled

Step 1Combine the cider and red wine vinegars, the water, oil, shallots, honey, salt and red pepper flakes in a small dish.

Step 2Place the cabbage, apples, celery and chives in a large bowl. Add the dressing. Toss until well coated. (This can be made a day ahead and refrigerated.)

Step 3Serve chilled. Just before serving, add the bacon; toss well. Taste; adjust the seasonings, honey and vinegar as necessary. Serve immediately (while the bacon is crisp).

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