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Slaw with Warm Bacon Dressing

Slaw with Warm Bacon Dressing

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Slaw with Warm Bacon Dressing

I recall making a wonderful warm bacon slaw once when I had visited my parents in St. 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.

Let’s call this my updated version of that creation. Cabbage cooked just a bit in a warm bacon dressing with brown sugar and mustard… How can you go wrong?


  • 1 large head cabbage, cut into 1/4- to 1/2-inch-thick strips
  • 1/2 Pound bacon, chopped
  • 1 medium-sized onion, chopped
  • 4 cloves garlic, chopped
  • 1/4 Cup balsamic vinegar
  • 1/4 Cup brown sugar
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon ancho chili powder, or to taste (optional)
  • 1 Teaspoon celery seed
  • Salt and pepper, to taste

Recipe Summary

  • 1 head cabbage (1 1/4 lbs.), cored and thinly sliced
  • ½ small red onion, thinly sliced
  • 1 large carrot, shredded
  • 2 cups flat-leaf parsley leaves
  • ½ cup fresh oregano leaves
  • 8 strips thick-cut bacon, cut into 1-in. pieces
  • 1 medium shallot, thinly sliced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sugar
  • ½ cup apple cider vinegar
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper

Combine cabbage, onion, carrot, and herbs in a large bowl. Set aside.

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.

Make ahead: Vegetables, bacon, and vinaigrette, up to 1 day, chilled separately. Rewarm dressing and bacon and mix with slaw when ready to serve.

Notes about this recipe

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How to Make It

Combine cabbage, onion, carrot, and herbs in a large bowl. Set aside.

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.

Make ahead: Vegetables, bacon, and vinaigrette, up to 1 day, chilled separately. Rewarm dressing and bacon and mix with slaw when ready to serve.

Hot Bacon and Cabbage Slaw

At first glance, this might not look like much. Do not let it’s humble appearance fool you into thinking it’s just some regular, ordinary side. The taste testers went nuts over this Hot Bacon and Cabbage Slaw. So did I.

I highly recommend that you saunter by the store and grab some celery seed for this, even – or especially – if you’ve never used it before. Because celery seed is fantastic. I also recommend you don’t swap it for something else, or leave it out. The blend of flavors in this simple dressing is rather magical.

Slap a spoon of this Hot Bacon and Cabbage Slaw next to your protein and prepare to want hot slaw a lot more often. You can also eat this cold the next day if you’ve managed to not scarf it all down while it was still hot. It reheats well too, so this is a good dish to make a double batch of and keep in the fridge for a couple days, eating it hot or cold as the mood takes you. It would be a great alternative to regular coleslaw if you are egg- and / or dairy- free or just to make a change.

Think you don’t like cabbage? Make this Hot Bacon and Cabbage Slaw. It may well be the dish that changes your mind.

Hot Bacon and Cabbage Slaw

Author: Carrie Brown | Prep time: 5 mins | Cook time: 10 mins | Total time: 15 mins | Serves: 4 – 6


  • 5 strips thick-sliced bacon diced
  • 1 teaspoon flour
  • 2/3 cup dry white wine
  • 2/3 cup apple juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 2 tablespoons dijon mustard
  • 1/2 teaspoon red pepper flakes optional
  • 1 16-ounce bag coleslaw mix
  • 1/2 cup red onion thinly sliced
  • 1/4 cup chopped fresh parsley
  • salt to taste


Tried this recipe? Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!


A southern classic vinaigrette, Hot Bacon Dressing is made of warm bacon drippings, a sweetener like sugar or honey, minced shallots, a hit of vinegar and simple seasonings like salt and pepper.

You just whisk everything together until thick and creamy then use it to top your favorite greens like spinach, kale, green beans or even Brussels sprouts!

How To Serve It

We love to serve our warm bacon dressing over this bright and fruity spinach salad but it’s also a great substitute for melted butter on these crisp green beans or stir it into som e grilled potatoes for an extra pop of flavor.


  • While this is a great way to use up leftover bacon fat which I store in the fridge to make things like popcorn or scrambled eggs, it’s best if you make your bacon fresh in the same skillet you’ll whisk up your vinaigrette.
  • To make the bacon dressing in advance, remove the bacon from the skillet and finish making the dressing in the pan. Allow to cool to room temperature and transfer to an airtight container. Store in the fridge for up to 5 days. Store the bacon in a separate container and warm for 10 seconds on a paper towel lined plate until crisp.
  • To reheat your bacon dressing, microwave for 20 second increments at high power stirring until smooth and warmed through. Alternatively, you can warm the dressing in a small saucepan over low heat.
  • Substitute the honey in the dressing for brown sugar, granulated sugar or your favorite low calorie sweetener.
  • Switch up the vinegar called for in the bacon dressing with champagne vinegar, red wine vinegar or even balsamic vinegar for a bolder flavor.

More Easy Salad Dressing Recipes

If you like this easy dressing recipe, you may also love this easy Apple Cider Vinaigrette….it’s on repeat almost daily here because it’s a cinch to make. We also love this easy Blue Cheese Dressing and this super simple Thousand Island Dressing.

DON’T MISS A RECIPE! Follow us on Instagram and Facebook for more easy family recipes!

By Sue Lau | Palatable Pastime

This is a kind of hot slaw we like to have with barbecue. It’s a bit like a cross between braised cabbage and the flavor of a wilted salad with all the goodness of coleslaw.

Being a warm slaw, it is perfect for wintertime grilling/smoking or if you do BBQ in the oven or crock pot. This has a nice crunchy texture, although not quite as crisp as regular coleslaw. Sometimes I see this served and it can be a bit watery but I like mine more dry.

Less drip + More flavor= I am sure you will love it!

Very much the comfort food!

Amish Hot Bacon Slaw

  • Servings: 6
  • Time: 25mins
  • Difficulty: easy

Related Video

We loved this slaw! I left out the cucumber and chopped the cabbage and carrots in a food processor, then added them the heated oil in a dutch oven and took the pot off heat immediately. This just barely wilted the veggies, so they were still crisp but warm enough to melt the peanut butter and make it easier to incorporate. I did add a few tbs. of water to the dressing, since all I had was a natural-type, chunky PB and it seemed rather thick. I also used Asian Chili Garlic Paste that comes in a jar. I will make this again and again!

Pretty good, my kids ate a few bites without complaining, which is saying a lot for something with cabbage as a main ingredient. I made it quick & easy with a food processor so only sauteed a couple of minutes. Added lime, soy sauce and scallion. Skipped the chile paste and cukes (didn't have any) and I thought it was quite tasty and a bit out of the ordinary. Nice compliment to the Hosin 5-Spice Chicken.

This slaw is a nice way to add variety to the winter veggies rotation. One reviewer asked if this works without sauteing the veggies the answer is yes if you cut the veggies as for raw slaw, and substitute something crunchy, like bell pepper, for the cuke, to better match the raw cabbage texture. I also added a little chopped cilantro with the dressing. (This would be nice sprinkled on the warm slaw, too.) I used Trader Joe's Sriracha for the chile paste, but the dressing lacked depth and heat, so I added a few drops of Dave's Gourmet Insanity Sauce and some raw finely minced garlic, as well as the lime juice other cooks mentioned. That made it just right to our taste. I had my food processor out to shred the veggies, so I made a double sauce recipe. There's no problem mixing natural p.b. with liquid using power tools!

I liked this recipe and will make it again, but next time will reduce the cucumber (perhaps I used too much?), and add scallions, the lime as suggested, and maybe even some edamame. I loved the sauce, and did not cut down on the peanut butter as other reviewers recommended because I like peanut butter. If you like peanut butter, there's no reason to cut down on it.

Overall, lackluster, rather disappointing. Reduced the peanut butter (used creamy but old-fashioned type -- just peanuts/salt) as some of the other reviewers suggested to 2 Tbsp in the sauce. Also added 1 Tbsp. of fresh lime juice since it seemed to need brightness and this helped the consistency greatly. Liked the sauce very much on it's own after it sat for a bit. Didn't like it once it was tossed with the warm veggies. I'll keep the sauce recipe and use it for dipping sugar snap peas, fresh cabbage, carrots, grilled chicken.

I tried it using broccoli slaw and some finely cut collard greens from the garden and a little leftover red bell pepper and deleted the cucumber. I also cut the peanut butter in half and used a little more soy sauce and a squeeze of lime. Absolutley fabulous!!

I used a combination of white and red cabbage. I served it with an Asian-flavored beef brisket and the Jasmine Rice with Peas and Lemon from this site. Excellent!

I wonder what kind of "Asian chili paste" is recommended here. Chinese? Thai? Korean? Now that we're familiar with Asian cuisines, it's time for more specific and varied ingredients in Asian recipes - more than just "red curry" in Thai dishes, for example. I'll try this dish with Thai chili paste.

Best slaw my husband ever had. The only thing we may change is the peanut butter. We used Organic (nothing added) peanut butter which tends to clump when added to the other dressing ingredients. Did anyone use regular Skippy or Jiffy type peanut butter and did they react it same way?

This was good--Iɽ give it 2.5 forks if I could. It went well with the hoisin chicken, and I'm sure would go well with other Asian-flavored dishes.

I also used bagged cole slaw which saved a lot of time. 2 tbsp peanut butter was perfect. This was a simple, satisfying side to the Chinese style roasted chicken thighs and was different than simply stir frying some veggies. My boyfriend loved it. Will make again.

This was okay. Saved lots of time by using the bagged cole slaw mix which included cabbage and carrots. Added some red pepper for colour. I was only making 1/2 the recipe so cut the peanut butter to 1 Tbs. This was nice along side the spicy hoisin chicken and jasmine rice also on this site. Three quick recipes with distinct tastes.

This was pretty good, though I too cut the peanut butter to about 2-3 tbsp. I'm not a huge peanut butter fan so I'm not sure if I will make this again, but I thought overall that the flavors were good and it was easy to put together.

I really liked this dish I served it with Griled FIve Spice Chicken (Also on Epicurious, which I felt was lighter than the hoisin chieck suggested. I will definitely make it again, but with 2 modifications: (1) I used 1/4 cup peanut butter, as called for in the orginal recipe in Gourmet. However, I found it a little too peanut-buttery, so added in another tbsp soy sauce and 2 tbsp vinegar to compensate. Next time I will just use 2-3 tbsp peanut butter to start. (2) I will add only about half the toal dressing to the slaw. (Leftover dressing would be great on cooked noodles!) Iɽ also like to try this as an uncooked slaw in the summer. Any ideas if it would work if I just mixed the carrots, cabbage and vegetables together without cooking? Maybe with a sliced granny smith apple thrown in? I had fun doing the julienne, and the dish looked spectacular.

I loved this recipe!I would describe it as more of a stirfry type dish than a slaw.I also added the peanut butter to taste.I did'nt waste time julienning(sp)the ingredients so it came together quickly and the presentation was just as nice.

I started with a few spoonfuls of peanutbutter and added one more generous tablespoon to add some sweet. I did not have Asian chili paste so I subsituted bottled szcheuan sauce and red pepper flakes. I skipped the cucumber altogether and it was still tasty. It turned out very well. I would use chuncky peanut butter next time.

Warm Bacon Coleslaw

Warm Bacon Coleslaw is a quick and easy side dish that will accompany just about any main dish and now that the cold weather is here. It is nice to serve a warm and comforting dish plus, there&rsquos bacon! This is your favorite coleslaw turned up a notch&hellip or two.

This is my new go-to quick and easy side dish. It comes together in under 20 minutes and is full of flavor. I know that I can keep the ingredients in my kitchen at all times and I can whip this up in no time to go with baked chicken breasts, or juicy piece of beef. The secret is in the dressing because it is cooked in the bacon drippings.

Shredded cabbage and carrots are mixed with crispy bacon all mixed with a warm, honey mustard dressing. I took some help from the grocery store and bought pre-shredded carrots, just to make life easier and the recipe faster.

Bacon is cooked until crisp and drained, bacon drippings saved (of course).

Onions and garlic are sautéed in the bacon drippings (to add more bacon flavor) then apple cider vinegar, yellow mustard, honey, celery seed, salt and pepper are mixed in a bowl. Corn starch is added to help thicken. The liquid is mixed in with the onions and cooked until thick.

The warm dressing is tossed with the cabbage and carrots. This helps warm the vegetables without losing their crispness and the delicious crispy bacon is added and everything is tossed.

You see what I have for you below? It&rsquos the perfect bite&hellip

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