I love food that takes forever to eat. This is one of those foods.
Because of all the crunching you have to do, even just a small amount takes forever to eat. It’s perfect if you are trying to do a raw day, and let’s not discount the fact that it’s pretty food. Look at all those colors!!!
Pretty food that tastes good, raw, and high fat…can’t beat it. Oh yeah.
Just a note. The bacon is supposed to be put on the slaw just before you eat it, it will have a tendency to get a little soggy if you don’t. The taste is there, but the texture is missing. So keep that in mind for storage purposes, or if you plan on taking it with you to work. Keep the bacon separate and add just before eating.
Biz’s Confetti Coleslaw
20 minutes prep
4 hours and 20 minutes start to finish (4 hours to let set)
1/2 medium head green cabbage (14 oz), cored and shredded
2 oz red cabbage, shredded
1 carrot, peeled and shredded
1 small green bell pepper, seeded and chopped
1 small sweet onion, chopped
4 tbsp mayonnaise
2 tbsp red wine vinegar
1 tbsp sugar
1/4 teaspoon salt
4 slices bacon, cooked, drained and crumbled
Cook your bacon to your preference. I bake my bacon in a 400 degree oven for 15-20 minutes, depending on how many pieces there are.
In a large bowl, toss together the green cabbage, red cabbage, carrot, green pepper and onion.
In a small bowl, whisk together the mayonnaise, red wine vinegar, sugar and salt. Pour over the cabbage mixture, and toss to coat. Cover and refrigerate for at least 4 hours.
Toss crumbled bacon with salad just before serving.
61g Fat (62% calories from fat)
67g Carbohydrate; 18g Dietary Fiber
41mg Cholesterol; 1369mg Sodium; 2022mg Potassium
15g Fat (62% calories from fat)
17g Carbohydrate; 4g Dietary Fiber
10mg Cholesterol; 342mg Sodium; 505mg Potassium
Serving Idea: Absolute delish as a stand alone meal, but you can serve it with any grilled meat. Good to take to a gathering.
Note: This is not meant to be a very wet slaw like some other recipes. You can make it more wet by adding more mayo and vinegar and sweeten only to taste. Fiddle with it until it makes it the way you want it.