This is a perfect autumn salad, crunchy and vibrant and delicious. Tyler pairs it with a pork roast in his book, but I had a small brisket which went perfectly with the salad. A cute little squash, halved, sprinkled with a little brown sugar, salt and pepper and baked for 45 minutes at 400 with a knob of butter in each little well - rounded out the fall meal nicely.
The nice thing about slaw is that it is still crunchy the next day, making it perfect lunchbox fare.
The only thing I changed in the recipe was to use 1/2 a sweet onion instead of a red one - I find the red onions have been curiously strong here lately and I didn't want that for my salad.
And, of course, everything is better with bacon! Imagine if all day breakfast joints topped up your bacon instead of your coffee - "Can I top up your bacon for you?" "Yes please!"
Cabbage, Apple and Bacon Slaw
Tyler Florence, Real Kitchen
6 bacon slices
1/2 head cabbage, such as Napa or Savoy, shredded
2 McIntosh apples, unpeeled, halved, cored, and sliced thin
Juice of 1 lemon
1/2 red onion, sliced thin (I used 1/2 a sweet onion)
1/2 bunch fresh chives, cut in 1-inch pieces
1/4 cup grainy mustard
1/4 cup mayonnaise
Pinch of sugar
2 tbsp cider vinegar
Fry the bacon in a skillet over low heat until crisp and then drain on paper towels. Combine the rest of the slaw ingredients in a large bowl. Fold the ingredients together until everything is coated and creamy; season with salt and pepper. Crumble the bacon on top before serving.