Hot Bacon Cabbage Slaw
Elevate your side dish game with this irresistible Hot Bacon Cabbage Slaw—a warm, flavor-packed twist on traditional coleslaw that's perfect for any meal. This recipe combines crispy, smoky bacon with tender-shredded green cabbage, sweet grated carrots, and tangy red onion, all tossed in a luscious apple cider vinegar and honey dressing with a hint of Dijon mustard. Cooked in savory bacon drippings, this dish achieves the ideal balance of hearty richness and light crunch. Ready in just 25 minutes, this versatile slaw can be served as a comforting side dish or a bold topping for sandwiches like pulled pork or grilled chicken. Whether for a family dinner or a barbecue, this hot cabbage slaw is sure to impress!
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Recipe Information
Ingredients
- 6 slices Bacon
- 1 head (medium-sized, shredded) Green cabbage
- 2 medium-sized, grated Carrots
- 1 small, thinly sliced Red onion
- 3 tablespoons Apple cider vinegar
- 2 tablespoons Honey
- 1 tablespoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil (optional)
Instructions
Start by preparing the bacon. Place the bacon slices in a large skillet over medium heat and cook until crisp, flipping occasionally. Once done, transfer the cooked bacon to a plate lined with paper towels to drain excess grease. Reserve about 2 tablespoons of the bacon drippings in the skillet.
While the bacon cooks, shred the cabbage using a knife or mandoline slicer and grate the carrots. Thinly slice the red onion and set all vegetables aside.
In a small mixing bowl, whisk together the apple cider vinegar, honey, Dijon mustard, salt, and black pepper to make the dressing. Set aside.
Heat the same skillet with the reserved bacon drippings over medium heat. Add the sliced red onion and cook for 2 minutes, stirring frequently.
Add the shredded cabbage and grated carrots to the skillet. Toss to combine and cook for 4-5 minutes, stirring frequently, until the cabbage begins to soften but still retains a slight crunch.
Pour the dressing over the cabbage mixture and stir well to coat the vegetables evenly. Cook for an additional 2 minutes to allow the flavors to meld.
Crumble the cooked bacon into small pieces and stir it into the slaw. If desired, drizzle with a tablespoon of olive oil for added richness.
Remove from heat and serve the hot bacon cabbage slaw immediately. Enjoy as a side dish or serve it as a topping for sandwiches like pulled pork or grilled chicken.
Nutrition Facts
Calories |
696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 2493 mg | 108% | |
| Total Carbohydrate | 79.0 g | 29% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 56.5 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 219 mg | 17% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1466 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
