Ingredients with Measurements:
- 1 head green cabbage, shredded
- 1/2 cup mayonnaise
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 slices bacon, cooked and crumbled
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large mixing bowl
- Whisk
- Cutting board
- Chef's knife
- Large skillet
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the shredded cabbage, crumbled bacon, and chopped parsley.
2. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until well combined.
3. Pour the dressing over the cabbage mixture and toss until evenly coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Before serving, give the slaw a quick stir and adjust the seasoning if needed.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
N/A
Serving size:
6 servings
Nutritional information:
Calories: 240
Fat: 19g
Carbohydrates: 13g
Protein: 5g
Fiber: 3g
Sugar: 9g
Substitutions for ingredients:
- Red cabbage can be used instead of green cabbage for a different color and flavor.
- Greek yogurt can be used instead of mayonnaise for a lighter option.
- Maple syrup can be used instead of honey for a different sweetness.
Variations:
- Add shredded carrots or apples for extra crunch and sweetness.
- Use different herbs such as cilantro or dill for a different flavor profile.
- Add sliced almonds or sunflower seeds for extra texture.
Tips and tricks:
- To make the slaw ahead of time, prepare the cabbage and dressing separately and combine them just before serving.
- Cook the bacon until crispy and drain on paper towels to remove excess grease.
- Use a mandoline or food processor to shred the cabbage quickly and evenly.
Storage instructions:
Store leftover slaw in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
N/A
Presentation ideas:
Serve the slaw in a large bowl or on individual plates.
Garnishes:
Garnish with additional chopped parsley or sliced green onions.
Pairings:
This slaw pairs well with grilled meats, sandwiches, or as a side dish for a barbecue or picnic.
Suggested side dishes:
Serve with baked beans, corn on the cob, or potato salad.
Troubleshooting advice:
If the slaw is too dry, add more dressing or a splash of apple cider vinegar. If it's too wet, drain off some of the excess liquid.
Food safety advice:
Keep the slaw refrigerated until ready to serve and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Cabbage slaw has been a popular side dish in the United States since the early 1900s.
Flavor profiles:
This slaw has a sweet and tangy dressing with smoky bacon and fresh parsley.
Serving suggestions:
Serve the slaw chilled or at room temperature.
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