Email to Cat      

Coleslaw with Spicy Bacon Dressing

Source of Recipe


The Seattle Times






List of Ingredients



• -- Salad --
  
• 4 cups shredded green cabbage
  
• 4 cups shredded red cabbage
  
• 1 carrot, peeled and shredded
  
• 1/2 green bell pepper, seeded and cut into thin slivers
  
• 1/3 cup slivered green onion
  
• .
  
• -- Spicy Dressing --
  
• 1/2 lb. bacon, cut into 1/2-inch pieces
  
• 1 cup light mayonnaise
  
• 1/2 cup sour cream
  
• 1 tsp Dijon mustard
  
• 2 tsp red-wine vinegar
  
• Juice of 1/2 lemon
  
• 1 tsp chili powder
  
• Dash of cayenne pepper
  
• 1/4 tsp salt
  
• 1/4 tsp freshly ground black pepper
  
• 1/2 tsp sugar
  






Instructions



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.
   
   Makes 8 to 10 servings.