Hot Slaw With Bacon Recipes

Steps:

• 1. Combine cabbage, carrot and onion in large bowl (preferably one with a cover).
• 2. Place vinegar, oil, all the sugar, salt, and mustard into saucepan. Bring to a full boil.
• 3. Pour hot vinegar mixture over cabbage. Toss well (I use a bowl with a lid, and "shake" as my version of tossing).
• 4. Chill, covered in the fridge. If you give it a toss every day, it will keep for a couple of weeks.

Steps:

• 1. Put a handful of the coleslaw mix in serving bowls and sprinkle each one with the crumbled bacon.
• 2. In a saucepan combine, water, sugar, and vinegar, bring to a boil for 2-3 minutes until sugar dissolves. Pour about 1/3 cup of the liquid over each bowl and Serve immediately.

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.

Steps:

• In a small bowl, combine the cabbage, onion, celery seed and salt; set aside. In a skillet, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Crumble bacon over cabbage mixture. To the drippings, add sugar, vinegar and paprika; heat until sugar is dissolved. Pour over cabbage mixture and toss to coat. Serve immediately.

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.

Steps:

• In a large skillet, cook bacon until crisp.
• Remove to paper towels to drain.
• Crumble bacon and set aside.
• In reserved bacon fat, cook onions and bell peppers until limp, about 5 minutes.
• Add shredded cabbage and cook until limp, but not soft, about 3 to 5 minutes.
• Add chili powder and salt, to taste.
• Add tomatoes and simmer just until warmed through.
• Slaw should be slightly crisp.
• Adjust seasonings and add salt to taste.
• Serve quickly with crumbled bacon.

Steps:

• Mix mayo, sugar and vinegar.
• Add this to the remaining ingredients; mix.
• Refrigerate before serving.

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.

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.

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!