Coleslaw with Warm Bacon Dressing

Yields 6-8

Prep Time 10 min

Cook Time 20 min

Total Time 30 mins


  • Equivalent of 1 large head of cabbage; we actually did a half of regular and a half of purple (I used the rest when I made it a 2nd time for..tada...ME!)
  • 1/2 lb bacon
  • 1 med onion, chopped
  • 4 cloves garlic, chopped
  • 4 Tbsp Balsamic Vinegar
  • 1/4 cup brown sugar
  • 1 Tbsp Dijon mustard
  • 1-2 tsp Ancho Chili Powder (optional...or to taste)
  • 1 tsp celery seed
  • Salt and Pepper to taste


  1. Slice cabbage into 1/4-1/2" strips. We used 6mm blade on the Cuisinart. Put into bowl.
  2. Cut bacon into pieces and put into a large pot. Cook until fat has rendered and the bacon is starting to crisp up.
  3. Add onion and saute for 5 minutes. Add chopped garlic and saute until onions are soft but not caramelized, approximately 3 more minutes.
  4. Add vinegar, sugar, mustard, chili powder, celery seed, salt and pepper to pan and mix well. Add cabbage, toss well and cook for 5-7 minutes til desired tenderness. I like mine with just a bit of crunch, but you can cook it until it suits your taste.
  5. Taste and adjust salt and pepper if necessary.
  6. Serve warm or room temperature.
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