Serves 6
We sometimes call this recipe “Cole’s slaw” because it was Cole’s idea to add apples and bacon to the coleslaw we used to make. And what an excellent choice it was! This is perfect for eating with barbeque chicken or pork.
Coleslaw is a salad of cabbage and other raw ingredients. Instead of coating ours with thick mayonnaise, we like to flavor it with vinegar for a tangy twist. The apples, bacon, and cumin give it a nice smoky sweet flavor.
INGREDIENTS
½ head of cabbage, grated
2 large carrots, grated
1 Tbsp salt
1/3 lb bacon (about 5 slices), diced
1 large apple, diced (skin on will add color and texture)
1 Tbsp apple cider vinegar
1 tsp cumin
¼ tsp black pepper
INSTRUCTIONS AND HOW KIDS CAN HELP
In large bowl, mix by hand grated cabbage, carrots, and salt and let sit for 30 minutes.
After the salted vegetable mixture has released water, drain thoroughly.
Cook bacon over medium heat in frying pan until crispy, about 6 minutes.
Add bacon, apple, vinegar, cumin, and pepper to vegetable mixture and toss all ingredients until mixed evenly.
Serve warm or cold; will stay fresh for several days refrigerated.
