serves 8-10?

1 head cabbage (1 1/4 lbs.), cored and thinly sliced
1/2 small red onion, thinly sliced?
1 large carrot, shredded?
2 cups flat-leaf parsley leaves?
1/2 cup fresh oregano leaves?
8 strips thick-cut bacon, cut into 1-in. pieces
1 medium shallot, thinly sliced?
1 tablespoon Dijon mustard?
1 tablespoon sugar?
1/2 cup apple cider vinegar?
1/4 cup extra-virgin olive oil
1/2 teaspoon kosher salt?
1/2 teaspoon pepper

Combine cabbage, onion, carrot, and herbs in a large bowl. Set aside. Cook bacon over medium heat, stirring often, until browned and crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels to drain; set aside. Add shallot to hot bacon grease and cook, stirring occasionally over medium heat, until softened, about 2 minutes. Add mustard, sugar, and vinegar and stir to combine. Stir in oil, salt, and pepper. Pour dressing over reserved vegetables along with half the reserved bacon and toss to coat evenly. Sprinkle remaining bacon over slaw and serve immediately.

bacon recipe courtesy of: Sunset Magazine, July 2011

Originally posted 2013-01-13 08:46:00. Republished by Blog Post Promoter


serves 2 as a meal

For Salad:
2 cups shredded green or purple cabbage
2 cups finely chopped spinach
3 strips of bacon
3 shallots
1 pear
1 tablespoon sunflower oil and 1 teaspoon, kept separate
1 pinch of salt
?Dressing:1 tablespoon tahini1 tablespoon coconut milk (or cream)1/2 teaspoon maple syrup1 teaspoon apple cider vinegar4 kumquats1 pinch chili powder1 pinch smoked salt1 pinch black pepper?Preheat oven to 350. Chop both the pear for the salad and the kumquat for the dressing in thin slices. Put in two separate baking pans (the smallest you have). For the pear, drizzle 1 teaspoon of sunflower oil and a pinch of salt over. Stir well, then put both pans into the oven. Let the kumquat cook for about 8 minutes, and the pear 15. When you remove the kumquats from the oven, give the pears a stir.?Meanwhile, chop your shallots and saute them in 1 tablespoon of sunflower seed oil over medium low heat for 6 minutes. Then keep them in the pan but push them to the side and add your bacon to the pan. Let bacon cook on both sides until crisp. While this cooks, chop your cabbage and spinach well. Put in a bowl. When your bacon is done, chop it finely and add to your slaw with 1/2 of your shallots. Put the other 1/2 in a small jar with your roasted kumquats and the rest of the dressing ingredients. When your pear is done, add it to your salad and top with the dressing. Stir well and serve as a meal or a side.??bacon recipe courtesy of: Skylor Powell, Sprout Health, for Healthy Way to Cook, May 8, 2013


serves six

3 small kohlrabi bulbs
1 medium Granny Smith apple, peeled and cored
15 sugar snap peas, peas reserved and pods cut into strips
6 slices bacon
1/2 cup mayonnaise, preferably homemade
Salt and freshly ground pepper, to taste

Fry bacon in a pan until very crisp. Drain on paper towels and set aside. Peel the outer layer of the kohlrabi bulbs; run through the shredding blade of a food processor or shred using the largest holes of a box grater. Repeat with the apple; add to the peas and pods in a large mixing bowl.? Crumble the bacon on top and add the mayonnaise. Toss until thoroughly coated; taste and season with salt and pepper. Cover and refrigerate for 30 minutes before serving to allow flavors meld.

bacon recipe courtesy of: Jan, Jan’s Sushi Bar, June 21, 2011


1/2 head red cabbage or radicchio
1/2 head savoy cabbage
3 cups shredded carrots
2 red apples, julienned
1 package thick-cut applewood-smoked bacon, baked until crispy and roughly chopped; grease reserved
a couple pinches Kosher salt
black pepper to taste

juice of 1 lemon
1 cup Greek yogurt
1/2 cup wasabi paste
reserved bacon juice

Combine all veggies, bacon pieces and fruit in a large bowl. In a smaller bowl combine all dressing ingredients and mix well. Mix dressing ingredients together well, taste and adjust as desired. Add dressing to veggies, with salt and pepper. Stir well and then taste. Adjust seasoning as necessary.

bacon recipe courtesy of: Eating in Andiland, February 28, 2012