Warm Cabbage Salad in Bacon Viniagrette

By rebecca78

Ingredients

• 6-8 ounces of bacon, chopped small
• 1 cup water
• 1/2 cup apple cider vinegar
• 2 teaspoons cornstarch
• Half cup cold water for cornstarch slurry
• 3 tablespoons sugar
• 1 medium head of cabbage, sliced thin
• 1 cup of shredded carrots

Details

Servings 4
Preparation time 10mins
Cooking time 20mins
Adapted from ocregister.com

Preparation

Step 1

Chop the bacon into small pieces and cook over medium-high heat until crispy. Be sure to clean and sanitize your knife, cutting board and anything else that touched the raw bacon.

Reserve the cooked bacon on a paper towel and drain all but about a tablespoon of drippings from the pan. Over medium-high heat, carefully pour in the water and vinegar and scrape the yummy bits from the bottom of the pan. This is called deglazing.

In a small bowl or pitcher, whisk together the cornstarch and water to create a slurry. This will act as a thickener for the dressing. When the liquid in the pan boils, whisk in the sugar and then the slurry solution. Cook for 5 minutes, stirring often. Be sure to taste the mixture and add extra sugar if you want it sweeter, or additional vinegar for more tang.

After the solution reduces and thickens, pour all but about a cup of the dressing into a heat-safe container, then put the cabbage and carrots into the pan.

Cook the cabbage and carrots about 5 minutes over medium-high heat, tossing often, until it is hot and has just started to wilt. Serve warm, topped with the bacon bits and extra dressing on the side.

There you go: You just made a killer side of warm cabbage salad and an incredible bacon vinaigrette dressing. If there is dressing left over, refrigerate it up to three days, and heat it gently in a pan or microwave when using again.