| This recipe is liked by 0 person(s). |
Coleslaw with Spicy Bacon Dressing
Nb persons: 10
Yield:
Preparation time:
Total time:
Source:
| Seattle Times September 18, 2002 Salad: | |
| 4 cups | shredded green cabbage |
| 4 cups | shredded red cabbage |
| 1 | carrot, peeled and grated |
| ½ | green bell pepper, seeded and cut into thin slivers |
| 1/3 cup | slivered green onion |
| Spicy dressing: | |
| ½ pound | bacon, cut into ½-inch pieces |
| 1 cup | light mayonnaise |
| ½ cup | sour cream |
| 1 teaspoon | Dijon mustard |
| 2 teaspoons | red-wine vinegar |
| Juice of ½ | lemon |
| 1 teaspoon | chili powder |
| Dash | cayenne pepper |
| ¼ teaspoon | salt |
| ¼ teaspoon | freshly ground black pepper |
| ½ teaspoon | sugar |
1. To prepare the salad: Combine green and red cabbage, carrot, green pepper and green onion in a large bowl and toss. Set in the refrigerator while preparing the dressing.
2. To prepare the dressing: Fry the bacon until crisp. Drain on a paper towel-lined plate. Set aside to cool.
3. Combine the mayonnaise, sour cream, mustard, vinegar, lemon juice, chili powder, cayenne, salt, pepper and sugar. Add bacon, mixing well. Pour over the slaw mixture and let chill in the refrigerator for several hours before serving.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.