My daughter called me on her way to my house to get her dog after work the other day and wanted to know if I had a good slaw recipe. Something different she said; she was heading to a barbecue that night and slaw was a request from the hostess. It’s not like I’m the slaw queen exactly but I know why she asked..she knew she could count on something other than the typical mayonnaise mixture; that’s how we roll!
I recalled making a wonderful warm bacon slaw once when I had visited my parents in St. Louis after moving to North Carolina. I can’t say for sure now but I’m betting it was something my mom or dad picked up from my Grandma Lizette who prepared a lot of German dishes. I was close to Lauren’s age at that time so it had been a few years but was perfect for the fall weather we were starting to get in Denver. And when I say a few years…I mean like 30 or so but I was sure we could pull off something similar.
Let’s call this my updated version of that creation. I’m certain I was not using balsamic vinegar or Ancho Chili powder then but the end result for her? Now? It was a huge hit with her friends and I’ve had to PROMISE to get this recipe on my blog for them…so hello new readers!
Cabbage cooked just a bit in a warm bacon dressing with brown sugar and mustard…how can you go wrong? Lauren decided to pick up one purple and one regular head of cabbage and it was perfect; the combination of colors was so pretty! It was funny that a couple of days later, Chow had a recipe for purple braised cabbage…so similar I about dropped over but I prefer this; the cabbage is not cooked down as much and retains some crunch; I so prefer that to overly cooked cabbage.
Slaw with Warm Bacon Dressing
Ingredients
- Equivalent of 1 large head of cabbage; we actually did a half of regular and a half of purple (I used the rest when I made it a 2nd time for..tada…ME!)
- 1/2 lb bacon
- 1 med onion, chopped
- 4 cloves garlic, chopped
- 4 Tbsp Balsamic Vinegar
- 1/4 cup brown sugar
- 1 Tbsp Dijon mustard
- 1Tbsp Ancho Chili Powder (optional…or to taste)
- 1 tsp celery seed
- Salt and Pepper to taste
Preparation
- Slice cabbage into 1/4-1/2″ strips. We used 6mm blade on the Cuisinart. Put into bowl.
- Cut bacon into pieces and put into a large pot. Cook until fat has rendered and the bacon is starting to crisp up.
- Add onion and saute for 5 minutes. Add chopped garlic and saute until onions are soft but not caramelized, approximately 3 more minutes.
- Add vinegar, sugar, mustard, chili powder, celery seed, salt and pepper to pan and mix well. Add cabbage, toss well and cook for 5-7 minutes til desired tenderness. I like mine with just a bit of crunch, but you can cook it until it suits your taste.
- Taste and adjust salt and pepper if necessary.
- Serve warm or room temperature.
One thing I love about this recipe and another huge favorite for Cilantro Rice is their portability…no mayo means no risk of spoilage so they are perfect to bring to a pot luck or a game day party.
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This slaw looks incredible – I can just about taste the bacon dressing and the still slightly crisp cabbage, and I love how you updated this with the balsamic vinegar and ancho chile powder – thank you for sharing, Barb!
It is all that…I think making sure to not overcook the cabbage is key or it’s a cabbage dish instead of a slaw dish; I love the mix of flavors but still retaining that crunch.
What a beautiful dish! I like that it’s different and who could resist a bacon dressing?
You are right, you cannot go wrong with cabbage in a warm bacon dressing…..ever. Your daughter is lucky to have you as a great resource & her mom :) xo
The words ‘your daughter is lucky’ are lost on her right now…but you’re right! Throes of independence? Needs Mom but hates to admit it!
Another great recipe! And you’re right, perfect for that outdoor cookout with no chance of anyone getting sick since there’s no mayo. Definitely gonna have to give it a try.
OK, now this one looks like a real winner! So nice to see slaw being the star of a plate and not just a side. Love! Thanks for the recipe Barb!
I could literally have eaten nothing but this dish for dinner. Oh, wait…I did!
warm bacon dressing is seriously the only way i will eat salad, but i hadn’t thought of it for slaw- genius. And this rendition incorporates things I don’t- I can’t wait to try w balsamic instead of my typical sherry vinegar- bet it gives it depth. Ooh, better idea- you can bottle it and sell it, that would save us the work and make you rich beyond your wildest dreams- bwahaahhaaahaaa. xo, l
Ooh… LOVE this! I get sick of the same old thing when it comes to slaws, but this is a slaw that would get my attention (well, it just did!).
Well of course you had a good slaw recipe! What was she thinking? :-) This looks really wonderful Barb. Great photo with the addition of the purple cabbage. Balsamic and ancho chili powder, what an interesting combinations of flavors. Got to give this a try.
Did someone say bacon???? Hmmm… this might even fly with my teenagers and would be a great side to sandwiches – which are on the menu for this week!! Beautiful colors don’t hurt either!!
Oh … YUM!
I’d eat cardboard if it was fancied up with warm bacon dressing. I think maybe the next time I pan roast some brussell sprouts they are going to get some warm bacon dressing love. Thanks hon.
So true; it’s actually the basis for a potato salad I love too and offers a nice bonus that you don’t have to worry about spoiling like you do with mayo based dressings if taking to an event like Lauren did.
My mother used to make a less exotic version of this when I was a kid and we always loved it!
I’m thinking those early attempts must have been from my mom’s influence and I’m also sure a bit less exotic too, if by exotic we mean balsamic vinegar! That was most definitely not a part of our cooking experience.
i LOATHE slaw w/mayo!! this however, is fabulous Barb – and beside, mother does always know best, at least in this case!! beautiful!
Looks scrumptious! I think I will make this warm and also cold with the same dressing.
This goes great with so many meals. Glad you remebered this one!
Yay! I’ve been looking all over for a recipe like this. Thanks, Barb! xoCathy