Red and Green Cabbage Slaw with Bacon
This two-cabbage slaw with bacon looks elegant because of its variegated colors and shapes: It includes both red and green cabbage and half-moons of bright-green tart apple.
- Servings: 8
Source: Martha Stewart Living, June 2004
- 1/2 medium red cabbage (about 1 pound), finely shredded
- 1/4 medium green cabbage (about 1/2 pound), finely shredded
- 1/2 pound smoked bacon (about 8 strips), cut into 1/4-inch pieces
- 1 teaspoon caraway seeds (optional)
- 3 tablespoons olive oil
- 1 garlic clove, minced
- 1/4 cup plus 3 tablespoons cider vinegar
- 2 teaspoons sugar
- 2 1/2 teaspoons coarse salt
- Freshly ground pepper
- 1 Granny Smith apple (optional)
Toss the cabbages together in a large bowl; set aside. Cook bacon in a medium skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain; set aside. Pour off all but about 1 tablespoon fat from skillet.
Add caraway seeds to skillet, if desired; cook over medium heat, shaking skillet often, until seeds begin to pop, about 1 minute. Add oil and garlic; cook, stirring, 10 seconds (do not let garlic brown). Remove from heat; pour in vinegar. Add sugar and salt; stir until dissolved. Pour dressing over cabbage. Season with pepper. Toss thoroughly. Let stand at least 1 hour, or refrigerate, covered, overnight.
Just before serving, cut apple into 1/4-inch-thick wedges or matchsticks, if desired. Add to dressed cabbage along with bacon, and toss again.