German Bacon Slaw
German bacon slaw is served warm, with crisp bacon, lightly wilted cabbage, red onion, caraway, and a mustard-vinegar pan dressing that gives the salad smoky bite without heaviness.
π¨βπ³ Instructions
Render the bacon in a skillet until crisp, then lift it out and leave a thin film of drippings.
Add cabbage and onion and toss just until slightly wilted but still crunchy.
Whisk vinegar, mustard, caraway, sugar, and pepper into the warm pan juices.
Return the bacon, toss everything together, and finish with parsley.
Serve warm or at room temperature.
π· Perfect Pairings
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