Savoy Coleslaw

This Savoy Coleslaw offers a delightful twist on the classic side dish, combining the delicate, crinkly texture of Savoy cabbage with the smoky richness of crisp bacon. The dressing is a balanced blend of sweet cider vinegar, sugar, and tangy sour cream, enriched with a spoonful of rendered bacon fat for depth. Bright pops of color and flavor come from roasted red bell peppers, fresh celery, and grated carrots. It&# 226;ÂÂs a vibrant, satisfying salad that pairs beautifully with grilled meats or stands alone as a hearty lunch. The flavors meld beautifully over time, making it an excellent make-ahead option for potlucks and family dinners.

Cooking Method: Roasting

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 434.0

Dietary: Gluten-free

Description

This Savoy Coleslaw offers a delightful twist on the classic side dish, combining the delicate, crinkly texture of Savoy cabbage with the smoky richness of crisp bacon. The dressing is a balanced blend of sweet cider vinegar, sugar, and tangy sour cream, enriched with a spoonful of rendered bacon fat for depth. Bright pops of color and flavor come from roasted red bell peppers, fresh celery, and grated carrots. It&# 226;ÂÂs a vibrant, satisfying salad that pairs beautifully with grilled meats or stands alone as a hearty lunch. The flavors meld beautifully over time, making it an excellent make-ahead option for potlucks and family dinners.

Ingredients

1/2 pound Bacon
1 head Savoy cabbage
1 carrot Peeled, grated
1 red Bell pepper -- roasted
1 celery Stalk -- diced
3 tablespoon Sugar
4 tablespoon Cider vinegar
3 tablespoon Sour cream

Directions

1
Cook bacon in a skillet over medium heat until crisp.
2
Drain bacon on paper towels, reserving 1/4 cup of the rendered fat.
3
Crumble the cooled bacon into bite-sized pieces.
4
Trim the outer leaves and core from the Savoy cabbage, then slice thinly.
5
Peel and grate the carrot.
6
Dice the roasted red bell pepper and celery stalk.
7
In a large bowl, combine the shredded cabbage, grated carrot, diced pepper, and celery.
8
In a small bowl, whisk together the reserved bacon fat, sugar, cider vinegar, and sour cream until smooth.
9
Season the dressing with salt and black pepper to taste.
10
Pour the dressing over the vegetable mixture and toss until evenly coated.
11
Fold in the crumbled bacon.
12
Serve immediately or refrigerate to chill.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 434.0kcal

% Daily Value *
Total Fat 26.3g41%
Saturated Fat 9.3g47%
Cholesterol 32.1mg11%
Sodium 1031.9mg43%
Total Carbohydrate 26.3g9%
Dietary Fiber 5.5g22%
Sugars 19.4g
Protein 23.9g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If refrigerating, let the slaw stand at room temperature for 30 minutes before serving to enhance the flavors and texture.

This slaw can be stored in an airtight container in the refrigerator for up to 24 hours.

For a lighter version, you may omit the bacon fat and use neutral oil instead, though the flavor will be less robust.

Keywords: bacon, bell pepper, cabbage, cider vinegar, coleslaw, creamy, carrot, celery, dressing, international, roasted pepper, salad, savoy cabbage, side dish, sour cream, summer, tangy, vegetable

Read it online: https://www.chefs-mate.com/recipe/savoy-coleslaw/