Spiced Pepper Slaw With Warm Bacon Dressing
1/2 medium head green cabbage, finely shredded (about 4 cups)
1 tablespoon salt
2 medium green bell peppers, finely chopped (about 1 1/2 cups)
1/2 teaspoon hot red-pepper flakes
1 1/2 slices lean bacon, chopped
1 scallion, finely chopped (about 2 tablespoons)
2 tablespoons red-wine vinegar
1 tablespoon chopped fresh parsley
1 1/2 teaspoons whole-grain mustard
1/2 teaspoon cayenne
1/4 teaspoon granulated sugar
1/4 cup olive oil
salt and freshly ground pepper
Place shredded cabbage in a large mixing bowl and sprinkle with the 1
tablespoon salt. Cover with plastic wrap and refrigerate about 1 1/2 hours to
remove excess water from cabbage.
Thoroughly rinse and drain the cabbage, pressing lightly to remove any
additional water. Return it to the mixing bowl and stir in the green peppers
and red-pepper flakes. In a small saucepan, cook the bacon over medium heat
for 3 minutes, until crisp. Remove the bacon from the pan and drain on paper
In the same skillet, cook the scallions in the bacon drippings for 1
minute, until lightly brown. Add the vinegar to deglaze the pan, loosening any
browned bits on the bottom of the pan with a wooden spoon. Remove from the
In a mixing bowl, combine the parsley, mustard, cayenne, sugar and the hot
vinegar mixture. Slowly add the olive oil, whisking constantly. Add the warm
dressing immediately to the cabbage mixture. Toss to mix.
Spiced Pepper Slaw With Warm Bacon Dressing; City Tavern Cooler; Chicken Curry; Fourth of July Garbi Ribs; Spare Ribs With Banana Sauce; Potato Salad; Corn Salad
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