Warm Bacon Coleslaw
Warm Bacon Coleslaw is a quick and easy side dish that will accompany just about any main dish and now that the cold weather is here. It is nice to serve a warm and comforting dish plus, there’s bacon!
This is my new go-to quick and easy side dish. It comes together in under 20 minutes and is full of flavor. I know that I can keep the ingredients in my kitchen at all times and I can whip this up in no time to go with baked chicken breasts, or juicy piece of beef. The secret is in the dressing because it is cooked in the bacon drippings.
Shredded cabbage and carrots are mixed with crispy bacon all mixed with a warm, honey mustard dressing. I took some help from the grocery store and bought pre-shredded carrots, just to make life easier and the recipe faster.
Bacon is cooked until crisp and drained, bacon drippings saved (of course).
Onions and garlic are sautéed in the bacon drippings (to add more bacon flavor) then apple cider vinegar, yellow mustard, honey, celery seed, salt and pepper are mixed in a bowl. Corn starch is added to help thicken. The liquid is mixed in with the onions and cooked until thick.
The warm dressing is tossed with the cabbage and carrots. This helps warm the vegetables without losing their crispness and the delicious crispy bacon is added and everything is tossed.
You see what I have for you below? It’s the perfect bite…
If you’ve tried this Warm Bacon Coleslaw or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
- 1 small head green cabbage, about 1 pound, sliced thin
- 2 ounces red cabbage, sliced thin
- 5 ounces shredded carrot
- 1/2 cup apple cider vinegar
- 3 tablespoons yellow mustard
- 2 tablespoons honey
- 1/2 teaspoon celery seed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon arrowroot
- 8 slices bacon, cut into small dice
- 1 onion, sliced thin
- 1 garlic clove, peeled
- To a bowl, mix the cabbages and carrots, set aside.
- To a small bowl whisk the apple cider vinegar, mustard, honey and celery seed, salt, pepper and arrowroot. Set aside.
- To a large sauté pan add the bacon over medium heat, cook until crispy. Remove and drain onto a paper towel reserving the drippings.
- Add the onion to the bacon drippings and cook over medium heat until they start to soften.
- Turn the heat down to medium low and grate in the garlic clove and stir to mix in, cook for 1 minute.
- Add the apple cider vinegar mixture and whisk to combine until thickened, turn off the heat.
- Add the onion sauce mix and cooked bacon to the cabbage and carrots and toss until mixed well.
- Serve warm.
Amount Per Serving Calories 213Saturated Fat 3gCholesterol 19mgSodium 521mgCarbohydrates 20gFiber 5gSugar 13gProtein 6g