Okay, y'all. This string of summer-like weather in early May has got me dreaming of all the picnics and potlucks coming down the pike. In between digging out sandals and easy-breezy dresses from the deep recesses of my closet, I'm also dusting off some of my favorite recipes for outdoor gatherings and room temperature-friendly fare. Lucky for me, I've also managed to discover a new hit that'll be folded into the rotation this season.
Say hello to this crowd-pleaser.
The divided camps of Team Mayo and Team Vinegar can take a breather for once with this red cabbage slaw. It might look simple (and it is easy to throw together), but the flavor is deeper than you'd expect. It's dressed with a warm bacon vinaigrette (three magical words, right there) that you might normally see on a classic endive salad. It gives the sweet slaw a rich, smoky counterpoint, while also helping to soften the shredded cabbage just a bit.
The recipe comes to us from Sam Kass, the former personal chef to the Obama family and White House senior food policy advisor. In his new book, Eat a Little Better: Great Flavor, Good Health, Better World, Kass shares his easy, thoughtful tips on eating well and sustainably—without compromising on flavor.
Signed Copy: Food52 Any Night Grilling
$24
Shop Signed Copy: Food52 Any Night Grilling Now
"The salty, porky product contributes its powers of persuasion—both in crispy fried bits and as flavorful fat—to a two-ingredient dressing," Kass explains in his book. "This dressing is also great on sturdy raw greens and lettuces (such as spinach, radicchio, and frisée) or simple roasted vegetables like green beans, snap peas, broccoli, cauliflower, and cabbage."
We can see this slaw acting as a great, kicky side for all the grill favorite standbys, piled high on a sandwich, or even presented as a nice, elegant salad for a dinner party.
| 1 | small head of red cabbage, bruised outer leaves removed, very thinly sliced |
| 1 | medium red bell pepper, stemmed, seeded, and cut into long, thin strips |
| 6 | ounces bacon slices, cut into about ½-inch pieces |
| 1/4 | cup plus 2 tablespoons sherry or apple cider vinegar |
| 1/4 | teaspoon to 1/2 teaspoon kosher salt, plus more to taste |
| 1 | small head of red cabbage, bruised outer leaves removed, very thinly sliced |
| 1 | medium red bell pepper, stemmed, seeded, and cut into long, thin strips |
| 6 | ounces bacon slices, cut into about ½-inch pieces |
| 1/4 | cup plus 2 tablespoons sherry or apple cider vinegar |
| 1/4 | teaspoon to 1/2 teaspoon kosher salt, plus more to taste |
What's your favorite type of slaw? Share them with us below!
Written by: Hana Asbrink
Popular on Food52
2 Comments
See what other Food52 readers are saying.