bean & bacon slaw
(1 RATING)
For ease I simply grate 1/2 head of cabbage and dice 3 - 5 stalks of celery. You can use light or dark red kidney beans. The dark provides a nicer color contrast. Bacon bits are more convenient, but real bacon is yummy! Add bacon separately to servings and leftovers will keep much better. This is a different slaw whose recipe I found years ago in grad school. My family likes it. You can do ahead by prepping the cabbage & celery, drain the beans, & prep the dressing in containers. Lightly toss before serving. I have not tried to lighten the mayo.
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prep time
20 Min
cook time
method
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yield
6 - 8
Ingredients
- 1 can kidney beans, drained
- 2 cups shredded cabbage
- 1/2 cup diced celery
- 4 slices crisp bacon, crumbled
- DRESSING
- 1 tablespoon white vinegar
- 1/2 cup mayonnaise
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon sugar
How To Make bean & bacon slaw
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Step 1Drain beans; set aside. Grate cabbage & dice celery; set aside. Add vinegar slowly to mayo, stirring well to remove lumps. Add salt, pepper, & sugar, stirring well. Use real bacon or bacon bits on the side for leftovers to keep well. Garnish idea: serve in lettuce lined bowls.
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