Red Slaw with Warm Bacon Dressing

May  3, 2018
2 Ratings
Photo by Ty Mecham
  • Serves 4 to 6
Author Notes

From Sam Kass’ Eat a Little Better cookbook: “Yep, eating better can mean eating bacon. Especially when you use it as a gateway to good stuff like cabbage and peppers. Here, the salty, porky product contributes its powers of persuasion—both in crispy fried bits and as flavorful fat—to a two-ingredient dressing. Drizzled on warm, it just barely softens the sturdy vegetables, coaxing out their sweetness while keeping their crunch. 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.”

Featured in: Warm Bacon Vinaigrette Takes This Slaw to the Next LevelFood52

What You'll Need
  • 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. Combine the cabbage and pepper in a large bowl. If they’re cold, let them come to room temperature.
  2. Put the bacon in a large heavy skillet, set it over medium heat, and cook, stirring occasionally, until it releases its fat and turns brown and crisp, 8 to 10 minutes. Remove the skillet from the heat and stir in the vinegar and 1/4 to 1/2 teaspoon salt.
  3. While it’s still warm, pour the dressing over the cabbage and pepper and toss well. Season with more salt to taste.

See what other Food52ers are saying.

  • Brian MacFarlane
    Brian MacFarlane
  • csemsack
  • Sabra Way
    Sabra Way

3 Reviews

Brian M. June 25, 2018
Does the bacon go into the salad?
csemsack June 22, 2018
This salad was not a hit and I followed the instructions. All we could taste was the vinegar and I used a very good sherry vinegar. Extremely tart and after the salad sat, the bacon fat
congealed. I won’t be making this again, unfortunately I can’t recommend this salad.
Sabra W. May 6, 2018
Simple and delicious!