Fall Slaw With Apples And Bacon

Recipe Ingredients

6 tablespoons	90ml	Cider vinegar
1 tablespoon	15ml	Red wine vinegar - plus
1 teaspoon	5ml	Red wine vinegar
3 tablespoons	45ml	Water
3 tablespoons	45ml	Oil
3 tablespoons	45ml	Minced shallots
2 tablespoons	30ml	Honey - plus
2 teaspoons	10ml	Honey
1/2 teaspoon	2.5ml	Coarse salt
		Red pepper flakes - to taste
12 cups	1320g / 46oz	Sliced mixed cabbage 1/3" thick
		= (such as red, green and savoy)
2		Tart apples - quartered, cored,
		And shredded in food processor
3/4 cup	82g / 2.9oz	Small-diced celery
1/4 cup	59ml	Snipped chives
7		Bacon slices - cooked crisp,
		And crumbled

Recipe Instructions

Combine the cider and red wine vinegars, the water, oil, shallots, honey, salt and red pepper flakes in a small dish.

Place the cabbage, apples, celery and chives in a large bowl. Add the dressing. Toss until well coated. (This can be made a day ahead and refrigerated.)

Serve chilled. Just before serving, add the bacon; toss well. Taste; adjust the seasonings, honey and vinegar as necessary. Serve immediately (while the bacon is crisp).

This recipe yields 8 servings.

Each serving: 158 calories; 283 mg sodium; 6 mg cholesterol; 9 grams fat; 2 grams saturated fat; 17 grams carbohydrates; 4 grams protein; 4.28 grams fiber.

Source:
The Los Angeles Times, 09-25-2002

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