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)


  1. 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.

  2. 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.

  3. 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.

Cook's Notes

This slaw can be made up to 1 day ahead and refrigerated. Refrigerate the cooked bacon separately, wrapped in paper towels, in a resealable plastic bag; reheat it on a baking sheet in a 325 degree oven until it's warm and crisp.


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