Warm Coleslaw with Broccoli and Bacon
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 265, total fat 17 G., saturated fats 5 G., proteins 7 G., carbohydrates 24 G., fiber 4 G., cholesterol 19 mg, sodium 405 mg, sugar 16 G.
Calories 265, total fat 17 G., saturated fats 5 G., proteins 7 G., carbohydrates 24 G., fiber 4 G., cholesterol 19 mg, sodium 405 mg, sugar 16 G.
This coleslaw is best served warm or at room temperature. The bacon-shallot vinaigrette is made on the stovetop and then drizzled over the raw shredded broccoli, Savoy cabbage, and kale mixture. The cabbage should be slightly wilted and softened by this time.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (350 g) broccoli coleslaw mix
- 2 cups shredded Savoy cabbage (about a quarter of a small head)
- 2 cups shredded kale (about half a small bunch)
- 0.5 cup chopped fresh parsley
- 0.5 cup golden raisins
- 6 thick slices bacon, cut into 1cm wide strips.
- 2 tablespoons extra-virgin olive oil
- 1 large shallot, thinly sliced
- 0.5 cup sherry vinegar
- 3 tablespoons Dijon mustard
- 2 tablespoons of honey
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Recipes with similar ingredients: broccoli cabbage, kale, parsley, Savoy cabbage, bacon, sherry vinegar, Dijon mustard, honey
Cooking the dish according to the recipe:
- Combine broccoli salad, savoy cabbage, kale, parsley and raisins in a large bowl.
- Place the bacon in a large nonstick skillet over medium-high heat. Cook, stirring frequently, until browned and crisp, 6–8 minutes. Transfer to a paper towel-lined plate. Drain most of the rendered fat from the skillet, reserving only 2 tablespoons, and add the olive oil. Add the shallots and cook over medium heat until softened, 2–4 minutes. Add the sherry vinegar, mustard, and honey and stir. Bring to a simmer, then remove from heat.
- Immediately pour the dressing from the pan over the salad. Toss to coat evenly. Add the bacon and toss; season with salt to taste. Cover and let sit at room temperature for 1 hour to soften.
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