Spiced Pepper Slaw With Warm Bacon Dressing

Serves 4

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 towels. Reserve.

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 heat.

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.