I fix this snappy salad for myself whenever I have a taste for it. The crisp ingredients and sweet-and-sour dressing are irresistible.—Denise Albers, Freeburg, Illinois
- 1 cup shredded cabbage
- 1 green onion, sliced
- 1/8 teaspoon celery seed
- 1/8 teaspoon salt
- 2 bacon strips
- 2 tablespoons sugar
- 4-1/2 teaspoons vinegar
- Dash paprika
- 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. Yield: 1 serving.
Originally published as Wilted Coleslaw in Taste of Home August/September 1998, p10
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