CRUNCHY BACON COLESLAW
Enjoy savory goodness in this tasty bacon coleslaw recipe. Our Crunchy Bacon Coleslaw is the perfect summer side dish for a grilled main entrée.
Provided by My Food and Family
Categories Home
Time 15m
Yield 7 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Mix first 3 ingredients until blended.
- Combine remaining ingredients in large bowl. Add dressing mixture; toss to evenly coat.
- Refrigerate 1 hour.
Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
HOT BACON DRESSING
This is a recipe that my great grandmother made. You can serve this over cucumbers, cabbage or dandelion greens.
Provided by Mary
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 28m
Yield 8
Number Of Ingredients 6
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a medium bowl, whisk together the sugar, cornstarch and salt, and slowly pour in water and vinegar, whisking constantly.
- In a medium skillet, add the crumbled bacon and pour the vinegar mixture over it. Cook over medium heat, stirring constantly, until mixture thickens.
Nutrition Facts : Calories 277.5 calories, Carbohydrate 38.6 g, Cholesterol 19 mg, Fat 12.6 g, Protein 3.3 g, SaturatedFat 4.2 g, Sodium 378.7 mg, Sugar 37.5 g
HOT BACON - CABBAGE SLAW
Just right for an unassuming side-dish. Keeps 'em coming back for more! Very addictive--be careful!
Provided by Debber
Categories Pork
Time 25m
Yield 1 pan, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Fry bacon until crisp in very large pan; remove from pan, then saute onion in pan fat.
- While bacon and onion is frying, toss cabbage and carrots; set aside.
- Prepare dressing: mix vinegar, sugar, salt and mustard; add to onion in pan, stir until sugar dissolves.
- Add cabbage & carrots back into pan; stir until coated with sauce.
- Return bacon pieces to pan; toss in peanuts, if used.
- NOTE: DOUBLE the sauce ingredients if you like juicier slaws.
- SUGGESTION: Add more bacon and carrots for a Main Dish meal.
MOM'S HOT SKILLET BACON COLE SLAW WITH APPLES
Mom makes this recipe and it's a different take on traditional slaw. It's a fairly simple side dish to serve for a quick meal. Cooking times and serving sizes are approximates.
Provided by HappyMommy1422
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry bacon, remove from the skillet and crumble.
- In the bacon fat, combine the vinegar, water, sugar, celery seed and salt.
- Bring to a boil and reduce the heat.
- Stir in the cabbage and apple.
- Simmer about 1 minute.
- Sprinkle bacon on top and serve hot.
WARM BROCCOLI SLAW WITH BACON
This coleslaw is best served warm or at room temperature. The bacon shallot vinaigrette is made on the stove top and then poured over the raw broccoli slaw, which helps it to wilt slightly and soften in texture.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Toss together the broccoli slaw, cabbage, kale, parsley and raisins in a large bowl.
- Put the bacon in a large nonstick skillet; set over medium-high heat. Cook, stirring frequently, until well browned and crisp, 6 to 8 minutes. Remove to a paper towel-lined plate. Pour off all but 2 tablespoons bacon fat from the skillet and add the olive oil. Add the shallot and cook over medium heat until softened, 2 to 4 minutes. Add the vinegar, mustard and honey and whisk to combine. Bring to a simmer, then remove from the heat.
- Immediately pour the dressing over the slaw mixture and toss to coat. Add the bacon and toss; season with salt. Cover and let sit at room temperature for 1 hour to soften.
BACON AND SCALLION COLESLAW
Steps:
- 1. Toss the cabbage in a colander with 1 tablespoon salt. Set aside in the sink to drain, about 1 hour. Rinse, drain well, and pat dry.
- 2. Whisk the mayonnaise, vinegar, mustard, sugar, celery seeds, cayenne and 1 teaspoon salt in a large bowl. Add the drained cabbage, carrots, apples, and scallions to the dressing. Cover and refrigerate 30 minutes.
- 3. Meanwhile, cook the bacon in a skillet over medium heat, turning until crisp and golden, 6 to 8 minutes. Transfer to a paper towel-lined plate to cool. Crumble and stir into the coleslaw before serving.
RANCH-STYLE COLESLAW WITH BACON
Combine ingredients. That's all it takes to make our crunchy coleslaw with bacon. Three ingredients makes Ranch-Style Coleslaw with Bacon simple to make.
Provided by My Food and Family
Categories Special Occasion Recipes
Time 10m
Yield 6 servings, about 3/4 cup each
Number Of Ingredients 3
Steps:
- Combine ingredients.
Nutrition Facts : Calories 120, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
ABSOLUTELY BEST HOT SLAW RECIPE
This is the exact hot slaw recipe from the world famous Forest View Gardens that used to be in Cincinnati. Unfortunately the place closed down years ago but that won't stop you from recreating the exact recipe they used in your own kitchen! What I have below is precisely the quantities and procedure we used for large scale production for a lot of people. If you are doing a smaller party or dinner, you can adjust the amounts accordingly. Keep in mind that the excess dressing can be refrigerated. Tips: Do not let this hot slaw sit around with dressing in it. It must be fresh! Don't over fill the bowl with dressing. I personally like just enough dressing to wet the cabbage and bacon and not a drop more. Make a whole gallon of dressing and bacon bits and store what you don't use for later. At Forest View Gardens, we made 30 gallons of dressing and 200 pounds of bacon bits on Thursday and it lasted the whole week!
Provided by kerrywsmyth
Categories Salad Dressings
Time 32m
Yield 32 serving(s)
Number Of Ingredients 8
Steps:
- Fully cook bacon.
- While it is still hot, fill a food processor with bacon (do not add the grease to processor!) and chop it into coarse bits (If processor is not available, you should chop the bacon prior to cooking).
- Put hot chopped bacon in a strainer on a bowl to catch excess grease.
- Repeat until all bacon is chopped.
- Set bacon bits aside.
- Start with a Gallon container with a large mouth.
- Add sugar, vinegar, water, oil, salt, garlic.
- Stir with a large mixing spoon, making sure you get all the sugar off the bottom of the container.
- Heat the amount of dressing you plan on using on the stove on low heat or a steam table, stopping short of a boil (you will use 4-6 oz per serving).
- Fill salad bowls with shredded cabbage.
- Sprinkle about 2 tbsp of the fresh bacon bits on top of cabbage. Refrigerate until ready to serve.
- Immediately before serving, stir hot dressing well, then use a ladle to pour about 4-6 oz on the slaw making sure you thoroughly wet all the cabbage and bacon.
- Enjoy!
GERMAN HOT SLAW
Being German my Grandmother makes this all the time because this is one of my Grandpa's favorite meals. Now that she is older I'm the one who makes it once every 2 weeks to bring over for the both of them to enjoy.
Provided by Lauren88
Categories < 60 Mins
Time 35m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Fry bacon until crisp; remove and drain on paper towels.
- Add sugar, salt, and pepper to drippings.
- Stir until dissolved.
- Add vinegar and water, cooking briefly.
- Pour over cabbage.
- Top with bacon.
Nutrition Facts : Calories 301.8, Fat 20.7, SaturatedFat 6.8, Cholesterol 30.8, Sodium 1001.5, Carbohydrate 22.6, Fiber 5.2, Sugar 17.6, Protein 8.5
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- To a small bowl whisk the apple cider vinegar, mustard, honey and celery seed, salt, pepper and arrowroot. Set aside.
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- In a large skillet over medium heat, cook the bacon until crisp, remove from the skillet and place on a paper towel to drain; crumble the bacon to add before serving. Remove all but 1 tablespoon of the bacon fat from the skillet.
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- Cook bacon over medium heat, stirring often, until browned and crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels to drain; set aside.
- Add shallot to hot bacon grease and cook, stirring occasionally over medium heat, until softened, about 2 minutes. Add mustard, sugar, and vinegar and stir to combine. Stir in oil, salt, and pepper. Pour dressing over reserved vegetables along with half the reserved bacon and toss to coat evenly. Sprinkle remaining bacon over slaw and serve immediately.
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