Best Hot Slaw With Bacon Recipes

FRIED CABBAGE AND BACON SLAW

Steps:

• Cook the bacon until crisp, and drain. Reserve the grease, and crumble the bacon.
• Halve or quarter the cabbage and shred it finely.
• In a large skillet or wok, heat 3 tablespoons of the bacon grease and sauté the onion and carrot for a few minutes until softened. Add 2 to 3 more tablespoons of grease, and add the shredded cabbage along with half of the cooked bacon, and stir fry until the cabbage starts to brighten in color, turn glossy, and soften. This will only take a few minutes, but you can customize your slaw by cooking it a little less or more than this.
• Season to taste with salt and pepper. Serve the slaw hot or warm, topped with the rest of the crumbled bacon.
• Leftover slaw stored in the refrigerator will stiffen due to the bacon grease. Bring the slaw to room temperature or heat it briefly in the microwave or in a frying pan before serving.

WILTED COLESLAW

Steps:

• In a small bowl, combine the cabbage, onion, celery seed and salt; set aside. In a skillet, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Crumble bacon over cabbage mixture. To the drippings, add sugar, vinegar and paprika; heat until sugar is dissolved. Pour over cabbage mixture and toss to coat. Serve immediately.

HOT SLAW WITH BACON

Steps:

• 1. Put a handful of the coleslaw mix in serving bowls and sprinkle each one with the crumbled bacon.
• 2. In a saucepan combine, water, sugar, and vinegar, bring to a boil for 2-3 minutes until sugar dissolves. Pour about 1/3 cup of the liquid over each bowl and Serve immediately.

ABSOLUTELY BEST HOT SLAW RECIPE

Steps:

• Fully cook bacon.
• While it is still hot, fill a food processor with bacon (do not add the grease to processor!) and chop it into coarse bits (If processor is not available, you should chop the bacon prior to cooking).
• Put hot chopped bacon in a strainer on a bowl to catch excess grease.
• Repeat until all bacon is chopped.
• Set bacon bits aside.
• Start with a Gallon container with a large mouth.
• Add sugar, vinegar, water, oil, salt, garlic.
• Stir with a large mixing spoon, making sure you get all the sugar off the bottom of the container.
• Heat the amount of dressing you plan on using on the stove on low heat or a steam table, stopping short of a boil (you will use 4-6 oz per serving).
• Fill salad bowls with shredded cabbage.
• Sprinkle about 2 tbsp of the fresh bacon bits on top of cabbage. Refrigerate until ready to serve.
• Immediately before serving, stir hot dressing well, then use a ladle to pour about 4-6 oz on the slaw making sure you thoroughly wet all the cabbage and bacon.
• Enjoy!

GERMAN HOT SLAW

Steps:

• Fry bacon until crisp; remove and drain on paper towels.
• Add sugar, salt, and pepper to drippings.
• Stir until dissolved.
• Add vinegar and water, cooking briefly.
• Pour over cabbage.
• Top with bacon.

WARM BROCCOLI SLAW WITH BACON

Steps:

• Toss together the broccoli slaw, cabbage, kale, parsley and raisins in a large bowl.
• Put the bacon in a large nonstick skillet; set over medium-high heat. Cook, stirring frequently, until well browned and crisp, 6 to 8 minutes. Remove to a paper towel-lined plate. Pour off all but 2 tablespoons bacon fat from the skillet and add the olive oil. Add the shallot and cook over medium heat until softened, 2 to 4 minutes. Add the vinegar, mustard and honey and whisk to combine. Bring to a simmer, then remove from the heat.
• Immediately pour the dressing over the slaw mixture and toss to coat. Add the bacon and toss; season with salt. Cover and let sit at room temperature for 1 hour to soften.

GERMAN HOT SLAW

Steps:

• 1. Fry the bacon till crisp and remove and drain on paper towels.
• 2. Combine sugar, vinegar and salt and stir until dissolved, cooking briefly.
• 3. Pour the hot vinegar mixture over the cabbage.
• 4. Stir in the bacon and top with green onions.

MOM'S HOT SKILLET BACON COLE SLAW WITH APPLES

Steps:

• Fry bacon, remove from the skillet and crumble.
• In the bacon fat, combine the vinegar, water, sugar, celery seed and salt.
• Bring to a boil and reduce the heat.
• Stir in the cabbage and apple.
• Simmer about 1 minute.
• Sprinkle bacon on top and serve hot.

HOT BACON - CABBAGE SLAW

Steps:

• Fry bacon until crisp in very large pan; remove from pan, then saute onion in pan fat.
• While bacon and onion is frying, toss cabbage and carrots; set aside.
• Prepare dressing: mix vinegar, sugar, salt and mustard; add to onion in pan, stir until sugar dissolves.
• Add cabbage & carrots back into pan; stir until coated with sauce.
• Return bacon pieces to pan; toss in peanuts, if used.
• NOTE: DOUBLE the sauce ingredients if you like juicier slaws.
• SUGGESTION: Add more bacon and carrots for a Main Dish meal.

PAULA DEEN'S HOT BACON COLE SLAW

Steps:

• In a large skillet, cook bacon until crisp.
• Remove to paper towels to drain.
• Crumble bacon and set aside.
• In reserved bacon fat, cook onions and bell peppers until limp, about 5 minutes.
• Add shredded cabbage and cook until limp, but not soft, about 3 to 5 minutes.
• Add chili powder and salt, to taste.
• Add tomatoes and simmer just until warmed through.
• Slaw should be slightly crisp.
• Adjust seasonings and add salt to taste.
• Serve quickly with crumbled bacon.

RANCH-STYLE COLESLAW WITH BACON

Steps:

• Combine ingredients.