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Spiced Pepper Slaw

List of Ingredients




Spiced Pepper Slaw With Warm Bacon Dressing

Here's a German-inspired slaw with a traditional, tangy, full-flavored dressing. When Colonial cooks made it in the winter, they omitted green peppers, which were available only in summer. Pepper relish may have been added as a substitute. This dressing is also great served simply with fresh spinach.

1/2 medium head green cabbage (about 4 cups), finely shredded
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 black pepper




Recipe



Place the shredded cabbage in a large mixing bowl and sprinkle with 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 remaining water. Return it to the mixing bowl and stir in green peppers and red pepper flakes. In a small saucepan, cook the bacon over medium heat for 3 minutes, until crisp. Remove bacon from pan and drain on paper towels.
Reserve.

In the same skillet, cook scallion in the bacon drippings for 1 minute, until lightly brown. Add vinegar to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Remove from heat.

In a medium mixing bowl, combine parsley, mustard, cayenne, sugar and the hot vinegar mixture. Slowly add olive oil, whisking constantly. Add warm dressing immediately to cabbage mixture. Toss to mix. Serve with salt and pepper to taste. Sprinkle reserved bacon on top of salad before serving.
Makes 4 servings.