What summer gathering or barbeque is complete without some kind of slaw? This recipe isn’t the healthiest, but it is packed with vegetables, easy to make with a variety of ingredients and always a hit.
I love to serve this with Mediterranean Potato Salad (recipe posting just before Independence Day) and fruit salad or fruit kabobs. Another great thing about this recipe is that it is a kale gateway recipe. Many people who say they don’t like Kale love it in this recipe. It opens doors for kale loving in many more, hopefully healthier recipes. Another great thing about this recipe is how flexible it is. You can make this with just one of the veggies if that is what you have on hand as a small side dish. I have made it with just cauliflower. Below are two varieties I made the past week. One made with Kale and both colors cabbage on the left and on the right made with cabbage, cauliflower, broccoli and carrots. Read on to see the base and other fun ideas for this highly adaptable recipe.
Slaw with Creamy Bacon Vinaigrette
(Makes a very large bowl)
4 slices bacon, cooked, diced, with oil
½ cup mayonnaise
¼ cup white vinegar (we like balsamic white best)
1-2 Tablespoons honey or sugar
Directions: Whisk together the oil from the bacon, mayonnaise, vinegar and sugar.
In a large bowl combine 8+ cups of vegetables that are chopped small or shredded.
- Green Cabbage (chopped small)
- Red Cabbage (chopped small)
- Kale (leaves chopped small and very finely chop the stems)
- Carrots (shredded)
- Broccoli (florets chopped small. Stem peeled and shredded)
- Cauliflower (chopped small)
In a large bowl combine the Slaw vegetables, bacon and creamy dressing. Toss well. Refrigerate at least a few hours before serving for best flavor.
Optional Bonus Ingredients:
We love to dress this recipe up with dried fruit like raisins, berry mix, cranberries and sunflower seeds, but it isn’t necessary.