My darling husband picked up my CSA share last week. Instead of a fluffy head of leafy green lettuce, he mistakenly picked up a bowling ball of light green cabbage. Out went the green salad I’d planned, and in came a recipe for coleslaw jazzed up with bacon and red onions.
My husband loves coleslaw, so I wonder how much of a “mistake” it really was. This coleslaw is simple to make as long as you don’t mind sawing through an onion and half a head of cabbage. Ribbons of fresh spinach add touch of dark green to this colorful dish.
Skip the bacon and this recipe is vegan and still delicious, but I like the extra texture and spice the bacon provides. Fry up about half a pound of bacon until it’s quite dark, drain it, cool it, crumble it into bits, and toss it into the coleslaw.
The dressing for this coleslaw is a simple vinaigrette. A mayonnaise dressing is too heavy in the mid-summer heat, which has been circling around 100 degrees lately. Keep the coleslaw in the fridge overnight, and it will taste even better the next day.
Coleslaw with Bacon and Red Onions
Bacon, red onions and a touch of fresh spinach add crunch and color to this coleslaw, which is dressed with a light vinaigrette -- perfect for a hot summer day.
- ¼ cup apple cider vinegar
- 2 tablespoons whole grain mustard
- 1 ½ tablespoons honey
- ½ teaspoon salt
- 1/8 teaspoon pepper
- ½ cup olive oil
- 1 small red onion, sliced thinly
- ½ head cabbage, shredded
- 6 large leaves spinach, stems removed and sliced into thin ribbons
- 8 ounces cooked bacon, crumbled
In a large bowl, whisk together the vinegar, mustard, honey, salt and pepper.
Slowly whisk in the olive oil, 1 tablespoon at a time.
Stir in the onions, cover, and allow to sit for 30 minutes, until the onions are translucent.
Add the cabbage and spinach and toss until coated.
Stir in the bacon.
Cover and refrigerate for at least 1 hour or overnight to allow flavors to blend.
Serve cold or at room temperature.