Bacon Balsamic Slaw

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(serves 6-8)
adapted from The Farm by Ian Knauer
This recipe was tasted and approved by our Shovel and Spoon group. "Beautiful and delicious"

2 pounds red cabbage
8 ounces bacon
2 Tbsp extra virgin olive oil
3 Tbsp balsamic vinegar
salt and pepper to taste
1 cup chopped Italian parsley
1/4 cup chopped green onion

Quarter the cabbage and slice it crosswise as thinly as possible.
Cook the bacon in a heavy skillet over medium heat, turning until browned and crisp, about 7 minutes.
Transfer to paper towels to cool.
Add olive oil, balsamic vinegar to the skillet, scraping up any browned bits with a wooden spoon.
Toss the cabbage with the hot dressing and chopped parsley and green onion.
Chop bacon into pieces and add into salad.
Season with salt and pepper and serve warm!