APPLE BACON SLAW

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 (1361 g) bacon (about 5 slices), diced 1 large apple, diced (skin on will add color and texture) 1 Tbsp (15 ml) apple cider vinegar 1 tsp (5 ml) 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.

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Apple bacon slaw — "Cole's slaw" at our house — is coleslaw rebuilt: salted-and-drained cabbage and carrot, crispy diced bacon, sweet apple, and a tangy apple cider vinegar and cumin dressing instead of mayonnaise. It's smoky, sweet, and crisp all at once, and it's the side we make for barbecue chicken or pork whenever the grill comes out.

Pro Tips

• Don't rush the 30-minute salt rest — mixing the grated cabbage and carrot with the tablespoon of salt and letting them sit is what pulls out water, so the slaw stays crunchy and never goes watery.
• After the rest, drain the vegetables thoroughly; squeezing them gently by the handful gets out even more liquid than the colander alone.
• Fry the diced bacon about six minutes until genuinely crispy — soft bacon bits turn chewy and damp once they hit the vinegar.
• Dice the apple with the skin on; the red peel is what gives the slaw its color and a little texture against the soft grated cabbage.
• Toss everything only shortly before serving if you like maximum crunch; it keeps well in the fridge for several days but softens gradually.

Frequently Asked Questions

Why salt the cabbage before making the slaw?

Salting draws out the cabbage's water so the vinegar dressing clings instead of getting diluted. Skipping the 30-minute rest and drain is the fastest way to end up with a puddle at the bottom of the bowl.

How long does apple bacon slaw keep?

Several days refrigerated, and it can be served warm or cold — the vinegar dressing actually improves after a night in the fridge.

What do you serve with apple bacon slaw?

Barbecue chicken or pork is the classic pairing at our table — the sweet-smoky slaw plays off saucy grilled meats.

Can I make this slaw without mayonnaise?

You already are — there's no mayo in it. The apple cider vinegar, bacon fat, and cumin carry the flavor, which is what keeps it both paleo and lighter than classic coleslaw.

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