Side Essentials: To-Die-For Bacon-Fried Coleslaw
Andy Anderson !
The spices are simple… Just salt, and pepper. And that is all it needs.
So, you ready… Let’s get into the kitchen.
6 ozslab bacon, diced
1 mediumcarrot, shredded
1 stalk(s)celery, diced
1/2 mediumnapa cabbage, thinly sliced
2 Tbsprice vinegar, divided
1 tsppoppy seeds
·salt, kosher variety, to taste
·black pepper, freshly ground, to taste
How to Make Side Essentials: To-Die-For Bacon-Fried Coleslaw
- Okay, let us face the truth… All bacon is not created equal. I have used bacon for this recipe that is so lean, I was obliged to add some olive oil, and I have used bacon that has so much fat, I had to drain some out of the pan.
Here is what you need to know. After removing the bacon from the skillet, if you have less than 2 tablespoons of bacon grease, then add some olive oil to make up the deficit. If you have more than two tablespoons, then remove the surplus, and reserve.
When you are wilting the cabbage, if it appears a bit dry, then add a bit of reserved bacon grease, or olive oil… but just a bit at a time. This recipe can quickly go from delicious to greasy in a short time.