This coleslaw is best served warm or at room temperature. The bacon shallot vinaigrette is made on the stove top and then poured over the raw broccoli slaw, which helps it to wilt slightly and soften in texture.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 hr |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 1 12-ounce bag broccoli slaw mix
- 2 cups shredded savoy cabbage (about 1/4 small head)
- 2 cups shredded kale (about 1/2 small bunch)
- 1/2 cup chopped fresh parsley
- 1/2 cup golden raisins
- 6 slices thick-cut bacon, cut into 1/2-inch strips
- 2 tablespoons extra-virgin olive oil
- 1 large shallot, thinly sliced
- 1/2 cup sherry vinegar
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- Kosher salt
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 265 |
| Total Fat | 17 g |
| Saturated Fat | 5 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 4 g |
| Sugar | 16 g |
| Protein | 7 g |
| Cholesterol | 19 mg |
| Sodium | 405 mg |
| Serving Size | 1 of 6 servings |
| Calories | 265 |
| Total Fat | 17 g |
| Saturated Fat | 5 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 4 g |
| Sugar | 16 g |
| Protein | 7 g |
| Cholesterol | 19 mg |
| Sodium | 405 mg |