Sunset Bacon Coleslaw
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 165.5
- Total Fat: 10.6 g
- Cholesterol: 5.4 mg
- Sodium: 177.9 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 5.3 g
- Protein: 4.9 g
View full nutritional breakdown of Sunset Bacon Coleslaw calories by ingredient
Introduction
I love cole slaw, but my husband hates even a drop of mayonnaise. I found this recipe in Sunset Magazine to satisfy both of us. It's become one of our barbeque staples. I love cole slaw, but my husband hates even a drop of mayonnaise. I found this recipe in Sunset Magazine to satisfy both of us. It's become one of our barbeque staples.Number of Servings: 8
Ingredients
-
1 head Cabbage
1/2 cup flat-leafed Parsley
1 red onion
1/4 cup fresh oregano
8 medium slices Bacon
1 Shallot
1/2 cup Cider Vinegar
1 Tbsp Granulated Sugar
1 Tbsp Dijon Mustard
1/4 cup Olive Oil
salt & pepper to taste
Directions
Shred first four ingredients into a heat-proof bowl
Cut bacon into 1" slices and cook in a pan over medium heat until done. Remove bacon bits with a slotted spoon,leaving oil in pan. Add bacon bits to cabbage mixture.
Cook minced shallot in bacon grease left in pan over medium-low heat until soft - about 2 minutes.
Add cider vinegar, sugar, & mustard to pan. Stir until dissolved.
Add olive oil, salt & pepper to pan.
Pour liquid mixture from pan over cabbage mixture in bowl. Toss well so cabbage wilts.
Serving Size: Makes 8 generous 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LORIENABANANA.
Cut bacon into 1" slices and cook in a pan over medium heat until done. Remove bacon bits with a slotted spoon,leaving oil in pan. Add bacon bits to cabbage mixture.
Cook minced shallot in bacon grease left in pan over medium-low heat until soft - about 2 minutes.
Add cider vinegar, sugar, & mustard to pan. Stir until dissolved.
Add olive oil, salt & pepper to pan.
Pour liquid mixture from pan over cabbage mixture in bowl. Toss well so cabbage wilts.
Serving Size: Makes 8 generous 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LORIENABANANA.