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.
Time 20m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Add olive oil and bacon to large skillet; turn heat to medium; cook until crisp; remove bacon and crumble. Add shallots to bacon grease, keeping heat on medium; cook, stirring, until caramelized. Increase heat to medium-high, add coleslaw mix and stir fry for 5 to 6 minutes. Toss with salt and crumbled bacon. Enjoy!
Time 1h58m Number Of Ingredients 12 Steps:
- 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.
- 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.
- 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.
Yield Approx 3 cups Number Of Ingredients 9 Steps:
Mix the cabbage and carrots with the salt and let sit for at least and hour then rinse thouroughly (it’s important not to skip this step or you will end up with mushy coleslaw) if you are using a pre-made coleslaw mix, skip this step entirely. Combine mayo, honey, paprika, mustard and vinegar in a small bowl and mix well Pour over cabbage and carrot mixture and mix well Add bacon and mix well Refrigerate for at least an hour. Store leftovers (yeah right) covered int he fridge for up to 5 days.
Time 20m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Mix mayo, sugar and vinegar. Add this to the remaining ingredients; mix. Refrigerate before serving.
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.
Time 35m Yield 10 Number Of Ingredients 13 Steps:
Place bacon in a large skillet and saute over medium-high heat, until evenly browned, 6 to 8 minutes. Drain bacon on paper towels. Combine green cabbage, red cabbage, and carrot in a large bowl. Mix sour cream, mayonnaise, sugar, salt, pepper, garlic powder, and onion powder together in a separate bowl. Add about 1/2 the dressing to the cabbage mixture and combine well. Continue adding and stirring in enough of the remaining dressing to thoroughly coat vegetables. Stir in blue cheese and green onions. Sprinkle bacon on top before serving.
Time 1h10m Yield 6 servings, 1/2 cup each Number Of Ingredients 5 Steps:
Mix dressing and sugar until blended. Combine remaining ingredients in medium bowl. Add dressing mixture; mix lightly. Refrigerate 1 hour.
Time 50m Yield 8 Number Of Ingredients 8 Steps:
Cook bacon in a skillet over medium heat until crisp, about 5 minutes. Remove bacon and set aside. Add onion and garlic and cook in bacon grease until onion is soft and translucent, about 5 minutes. Stir in cabbage, paprika, sugar, salt, and pepper; mix to combine. Cook for about 10 minutes. Stir cooked bacon into the skillet with the cabbage mixture. Simmer over low heat until cabbage reaches the desired consistency, 20 to 30 minutes. Serve hot or warm.
Time 10m Yield 8 servings. Number Of Ingredients 8 Steps:
Place cabbage in a large bowl. In a small bowl, combine the mayonnaise, sugar, salt, curry and pepper. Pour over cabbage and toss to coat. Cover and refrigerate. Sprinkle with bacon just before serving.
