| Total: | 1 hr 58 min |
| Prep: | 20 min |
| Inactive: | 1 hr 30 min |
| Cook: | 8 min |
Ingredients
- 1/2 head medium white cabbage, thinly sliced (about 6 cups)
- Kosher salt
- 1/3 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon whole-grain mustard
- 1 tablespoon light brown sugar
- 1/4 teaspoon celery seeds
- 1/8 teaspoon cayenne pepper
- 1 carrot, julienned
- 1 Gala apple, cored and julienned with skin
- 4 scallions, sliced (white and green parts)
- 4 slices bacon
Instructions
- 1. 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.
- 2. 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.
- 3. 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.
Reviews
Pretty tasty and a very filling with the meat and other veggies. My boyfriend also liked this and he does not like coleslaw. Use Hellman’s or Best Foods brand mayo if you want less sweet/tangy flavor and rinse cabbage well or it will be to salty.