Wednesday, April 19, 2017

Hot Bacon Coleslaw with (or without) Jalapeño

Hot Bacon Coleslaw with (or without) Jalapeño

Serve this as a side, or use it to top a BBQ pork sandwich

Cookout season will soon be here. So it’s time to seek out side dishes!

Like this one. Coleslaw is always a hit. And you can’t go wrong with bacon. Put them together and . . . instant favorite.

This dish is terrific all by itself, too. Or use it to top a pulled-pork sandwich, or even to garnish fish tacos.

This coleslaw is versatile. And that’s no hogwash.



Hot Bacon Coleslaw with (or without) Jalapeño

Recipe: Hot Bacon Coleslaw with (or without) Jalapeño

Creamy Coleslaw is a classic dish. But we like vinaigrette-based slaw even better.

One of our favorite vinaigrette slaws is Jalapeño Coleslaw with Pimentón. So we’re using that recipe as a base for today’s Hot Bacon Coleslaw. But instead of a traditional vinaigrette, we’re substituting a version of the dressing used on our Spinach Salad with Hot Bacon Dressing.

We like to use jalapeño peppers in this coleslaw (they provide more ping than heat). But if you’re just not feeling the pepper, feel free to leave them out.

Prep time for this recipe is about 10 minutes. Cooking and assembly add another 15 minutes. You can do your prep work hours ahead of time, then finish the dish right before serving – see Notes. This dish is best served hot from the stove, but it’s also good at room temperature.

This recipe yields 6 to 8 servings.

Leftovers keep well for a day or two if refrigerated in an airtight container. Heat them before serving.

Ingredients
  • 6 slices of bacon
  • ½ red onion (about ½ cup; can substitute white or yellow onion)
  • 2 jalapeño peppers (optional; save a couple slices of pepper for garnish)
  • salt to taste (several pinches of kosher salt for us; see Notes)
  • ~1 pound cabbage (about ½ medium head)
  • ~3 tablespoons cider vinegar (eyeball the rendered bacon drippings in Step 4, and add about as much vinegar as bacon grease)
  • 1 teaspoon celery seeds
  • freshly ground black pepper, to taste (several grinds for us)
Procedure
  1. Cut the bacon into pieces of ½ to 1 inch. Spread the bacon pieces out over the surface of a cold frying pan. Place the pan over medium stovetop heat. Cook until the bacon pieces are beginning to brown (about 5 minutes).
  2. Meanwhile, peel the onion and cut it in half (reserving one half for another use). Cut the remaining half onion into dice or slices of ½ inch or a bit smaller. Set aside.
  3. Wash the jalapeño peppers and cut them lengthwise. Use a teaspoon to scoop out the ribs and seeds (be careful, the oil on these is hot; keep fingers away from your eyes). Mince the pepper roughly (you may want to reserve a few slices for garnish) and set aside. Then wash your hands with soap and water to remove the hot oil from your skin. Set aside.
  4. By now, the bacon should be just lightly brown. Remove the bacon pieces from the frying pan (but don’t empty the grease), then drain the bacon on a plate lined with a paper towel. Add the chopped onion and jalapeño to the bacon grease in the frying pan, season with a few pinches of salt, and sauté for 4 minutes.
  5. While the onion is cooking, wash and dry the cabbage, then cut it in half (reserving one half for another use). Cut the remaining half cabbage in half again, then remove the core. Cut each piece in half again, then use a knife to shred the cabbage across the width of each piece. Cut the cabbage into shreds of 1/8 to ½ inch (depending on your preference). Add the shredded cabbage to the frying pan and cook for 5 minutes (the cabbage will still be a bit crunchy at this point, so cook it longer if you want the texture to be softer).
  6. Add the cider vinegar and the celery seeds to the frying pan. Stir to combine, then cook down the vinegar for a minute or two. Taste the cabbage mixture, then add black pepper and more salt if necessary. Stir in the cooked bacon pieces.
  7. Serve the slaw, garnishing it with jalapeño slices if you wish.
Hot Bacon Coleslaw with (or without) Jalapeño

Notes
  • As noted above, you can do most of the prep work for this dish hours ahead of time if you prefer. Slice the bacon, onion, jalapeño peppers, and cabbage, then refrigerate them in airtight containers until you’re ready to cook.
  • For extra flavor, add a teaspoon or two of mustard to this dish (along with the vinegar in Step 6). You can use any mustard you fancy, but we suggest Dijon style.
  • If you prefer a sweeter slaw, add about a tablespoon of brown sugar in Step 6.
  • Don’t like celery seeds? Substitute caraway seeds, or omit the seeds altogether.
  • Need a substitute for cider vinegar? You can use wine vinegar, or even ordinary white vinegar.
  • You can use either regular green cabbage or Savoy cabbage in this dish. Red cabbage would work well, too.
  • How much salt and pepper to use? As much as tastes good to you. If in doubt, use less initially than you think you’ll need. You can always adjust the amount at the end (Step 6).
  • This coleslaw makes a great side for almost any grilled or barbecued meat. It would also go well with a spicy sausage like Kielbasa, or even with roast pork.
  • Like shredded cabbage on fish tacos? We think this hot bacon slaw works even better. Fish and bacon make a wonderful flavor combo.
Hot Bacon Coleslaw with (or without) Jalapeño

Pork Barrels

“Yum,” said Mrs. Kitchen Riffs. “You really brought home the bacon with this dish.”

“Thanks,” I said. “That makes me squeal with delight.”

“Careful with those porker jokes,” said Mrs K R. “I may have to save your bacon again.”

“Guess I’m just a ham,” I said.

“Didn’t I just warn you about pig humor?” said Mrs K R. “Now there may be reporkcussions.

True. I’ve never made a rasher decision.

You may also enjoy reading about:
Creamy Coleslaw
Jalapeño Coleslaw with Pimentón
Spinach Salad with Hot Bacon Dressing
Garlic Coleslaw
Pepper Coleslaw with Garlic Vinaigrette
Slow Cooker BBQ Pulled Pork
Oven Slow-Cooked BBQ Pulled Pork
Or check out the index for more recipes

94 comments:

Kelsie | the itsy-bitsy kitchen said...

I add jalapeño to EVERYTHING! This coleslaw looks wonderful--I prefer vinaigrette-based to creamy, also.

Cheri Savory Spoon said...

I prefer vinaigrette-based slaws as well, and who can't resist bacon. LOve how you balanced the flavors with the salty,savory, spicy and sweet. Thanks John.

Kitchen Riffs said...

Hi Kelsie, hard to resist the allure of jalapeño, isn't it? :-) Thanks for the comment.

Kitchen Riffs said...

Hi Cheri, bacon is, well, bacon. Impossible to resist. :-) Thanks for the comment.

laura dembowski said...

I am obsessed with jalapenos lately! This salad sounds wonderful for any time of year.

savorthebestcooks@gmail.com said...

Great idea, John....this brings a plain coleslaw to a new level with that bacon and jalepeno in there. Thanks

Eva Taylor said...

That does look good, and just time time for patio season! I would go as far as poaching an egg on top!

Wok with Ray said...

I love the vividness of the colors on your photos, especially those pieces of bacon. Making me hungry, John. Thank you for the share.

Kitchen Riffs said...

Hi Laura, can never go wrong with a jalapeño! We love those spicy dudes. :-) And this is a great cold weather salad as well as an outdoor one. Thanks for the comment.

Kitchen Riffs said...

Hi Pat, bacon and jalapeño bring anything to a new level. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Eva, like the idea of a poached egg on top! It'd make a nice dinner dish. Or breakfast. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Ray, bacon always makes me hungry! :-) Thanks for the comment.

Deb|EastofEdenCooking said...

Ten minute prep? You have my undivided attention. With sunshine on the horizon I want to spend more time in the garden and less in the kitchen! This savory salad is just the type of recipe I want to make.

Kitchen Riffs said...

Hi Deb, cooking/assembly time actually is longer than the prep time on this. You'll love this salad! SO full of flavor. :-) Thanks for the comment.

Pam said...

Nice! Great combination of flavors & textures.

Gerlinde de Broekert said...

I love all the different flavors in your coleslaw,especially the bacon.

Angie Schneider said...

Definitely with jalepeno, John. This looks really tasty.

Healthy World Cuisine said...

According to my boys bacon is its own food group. They would love this and with the jalapeno as they like it spicy too. Great little spring/summer recipe.

Lea Ann (Cooking on the Ranch) said...

I'm loving this recipe John, and the idea of putting it on a pulled pork sandwich. Yay for coleslaw season! :)

GiGi Eats Celebrities said...

FATTTTTT with cabbage is one of my FAVORITE pairings!!!

Evelyne CulturEatz said...

Looks like a very inviting slaw, and that is something for me to say. I am picky about colesalw. I really liek the size of the pieces here and hello, BACON! Totally will try this over the summer over BBQ or a big bowl for a no cook dinner

mymansbelly said...

I love to try new slaw recipes and this one looks right up my alley. Non-creamy slaws are always at the top of my list.

Kitchen Riffs said...

Hi Pam, this really is nice, isn't it? :-) Thanks for the comment.

Kitchen Riffs said...

Hi Gerlinde, hard to say no to bacon, no? :-) Thanks for the comment.

Kitchen Riffs said...

Hi Angie, we do love spicy stuff! :-) Thanks for the comment.

Kitchen Riffs said...

Hi Bobbi, your boys are right -- bacon is at the top of the food pyramid! Or maybe it should be the bottom. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Lea Ann, this is dynamite on a pulled pork sandwich! Thanks for the comment.

Kitchen Riffs said...

Hi GiGi, we're pretty fond of fat with anything. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Evelyne, this really is a meal all on its own, but with BBQ? Wonderful! Thanks for the comment.

Kitchen Riffs said...

Hi Pamela, one can never have too many slaw recipes. Or bacon ones. :-) Thanks for the comment.

Mae Travels said...

Your recipe is full of great ideas -- I love cabbage salads with vinaigrette dressing. I think I'll go improvise one for tonight!

best... mae at maefood.blogspot.com

Kitchen Riffs said...

Hi Mae, cabbage makes a great salad, doesn't it? It's a fun ingredient to play with. :-) Thanks for the comment.

Bizzy Lizzy's Good Things said...

John, your food is always so vibrant, flavoursome and down to earth. Peter would like this version, being no mayo. Thanks!

beyondkimchee said...

Such a simple salad but full of flavor! I better eat more cabbage.

Kitchen Riffs said...

Hi Liz, we're definitely down to earth around here! :-) Thanks for the comment.

Kitchen Riffs said...

Hi Holly, as if you don't eat enough cabbage in kimchi! :D Thanks for the comment.

Abbe@This is How I Cook said...

Well, I could just pig out on this! Love a bacon dressing and celery seeds and apple cider vinegar make the most perfect cole slaw in my opinion! Saving this one for sure!

Denise Browning said...

Either served as a side or to top a sandwich, this coleslaw would be hit at my household. t is very baconlicious! :)

Dawn Yucuis said...

I love vinegar based coleslaw. This one looks like a winner. I would love eating as a side or on top of a sandwich.

Kitchen Riffs said...

Hi Abbe, we definitely did pig out on this. :D Thanks for the comment.

Kitchen Riffs said...

Hi Denise, bacon is good! :-) Thanks for the comment.

Kitchen Riffs said...

Hi Dawn, we probably make 10 vinegar-based slaws for every mayo one. Heck, maybe 20:1! Thanks for the comment.

Maureen said...

I just made a pulled pork sandwich for lunch and made coleslaw to plop on top of it but it didn't look as good as this!

Kitchen Riffs said...

HI Maureen, bet you'd like this! So nice with BBQ. :-) Thanks for the comment.

Jeff said...

What ever happened to hot bacon dressing! Oh, how I miss it. But not any more - I'm sure I'd love it with this slaw. What a great idea!

Kitchen Riffs said...

Hi Jeff, hot bacon dressing is good stuff, isn't it? And yes, you'd love this slaw. :-) Thanks for the comment.

Peachy @ The Peach Kitchen said...

This is such a refershing take on coleslaw for me. I've never tried hot bacon colesslaw

Kitchen Riffs said...

Hi Peachy, you'll love the bacon in this! SO tasty. :-) Thanks for the comment.

Jean | DelightfulRepast.com said...

John, this is fabulous - I could eat this for breakfast, lunch and dinner! I like the way you described the jalapeno - "more ping than heat."

Kitchen Riffs said...

Hi Jean, I can confirm this makes a great breakfast. :-) Thanks for the comment.

Juliana said...

Beautiful salad and I love the idea of adding bacon to it...so much tastier, and I too like better vinaigrette-based slaw...thanks for sharing such a delicious recipe John!
I hope you are enjoying your week :)

Kitchen Riffs said...

Hi Juliana, bacon makes everything better. :-) Thanks for the comment.

Tricia Buice said...

I could make a meal out of this slaw - and we love a vinegar slaw especially with pork. Thanks for sharing this lovely recipe John - I need to try this "with" jalapeños please!

Kitchen Riffs said...

Hi Tricia, definitely try this "with." :-) Thanks for the comment.

Fran @ Gday Souffle said...

Hey, I like the idea of putting this bacon slaw in fish tacos- I'm always on the lookout for improving my fish tacos! Looks delish!

Kitchen Riffs said...

Hi Fran, this really is good with fish tacos. Might want to add some chopped cilantro to the mix, but it's good as-is. Thanks for the comment.

Anna Johnston said...

Reporkcussions... classic!!!
And love the spin on a traditional recipe, everything is better with bacon.
Cant wait to try. :)

All That I'm Eating said...

I've never thought about adding bacon to coleslaw - what a great idea.

mimi rippee said...

This really looks and sounds fantastic. Years ago, when I was in high school, my mother and I would go to Marie Calender's and I always got a certain salad with a wilted Bacon dressing. Wilted, because that's what the hot dressing did to the salad. And don't judge. This was 1970, and Marie Calender's was all there was in Salt Lake City, Utah!!! But it was good!

Kitchen Riffs said...

Hi Anna, we'll never say no to bacon! :-) Thanks for the comment.

Kitchen Riffs said...

Hi Caroline, you have to try this -- SO good! :-) Thanks for the comment.

Kitchen Riffs said...

Hi Mimi, spinach and hot bacon dressing is a classic, and the dressing always wilts the spinach. Good stuff! We like using this dressing with bibb lettuce, too. Thanks for the ocmment.

Amy (Savory Moments) said...

Yum! This looks delicious (and I'll definitely take mine WITH the jalapenos).

Kitchen Riffs said...

Hi Amy, "with" for us as well! :-) Thanks for the comment.

Chris Scheuer said...

I could probably eat my weight in this, YUM :)

Amira said...

We love coleslaw, but this is a whole new experience. I like all the addition specially the bacon. This is a recipe worth trying. Thanks John.

Kitchen Riffs said...

Hi Chris, WAY too easy to do that! :-) Thanks for the comment.

Kitchen Riffs said...

Hi Amira, bet you'll like this! Tons of flavor. :-) Thanks for the comment.

Yi said...

Bacon and cabbage? I am definitely in. This does make a wonderful side dish at bbq parties and I will definitely be including (extra) jalapeno! Thanks for sharing.

Anu - My Ginger Garlic Kitchen said...

I love jalapenos like anything and this stunning looking salad is speaking to me, John. Absolutely loving the combo of salty, savory, spicy and sweet flavors here. Thanks for this wonderful share, John.

Kitchen Riffs said...

Hi Yi, hard to go wrong with those ingredients, isn't it? :-) Thanks for the comment.

Kitchen Riffs said...

Hi Anu, this is a great salad! A lotta flavor going on here. :-) Thanks for the comment.

Marcelle @ A Little Fish in the Kitchen said...

YUMMMMM! I can't wait to make this coleslaw, John! Bookmarked....

Kitchen Riffs said...

Hi Marcelle,you'll like -- this is good stuff. :-) Thanks for the comment.

Liz Berg said...

So yummy! I love bacon, celery seed, the works!!

Kitchen Riffs said...

Hi Liz, this really is a fun -- and delish! -- dish. :-) Thanks for the comment.

Sippity Sup said...

Who would make this slaw with no jalapenos? That's hogwash! GREG

Kitchen Riffs said...

Hi Greg, hogwash indeed! :-) Thanks for the comment.

Frank Fariello said...

You can't go wrong with bacon... truer words were never said.

Kitchen Riffs said...

Hi Frank, love bacon! And it's wonderful in this recipe. :-) Thanks for the comment.

Beth said...

Great recipe - I love all the variations you provided, and especially the thought of it on a fish taco. Yum!

Kitchen Riffs said...

Hi Beth, this is really good as part of a fish taco! Thanks for the comment.

Anne@ASaladForAllSeasons said...

I prefer vinaigrette based slaws as well, John! But this one, warm with bacon has to be the ultimate! I love the many uses for it, too! :)

Kitchen Riffs said...

Hi Anne, you'd love this! Warm slaw is different, but SO good! Thanks for the comment.

Karen (Back Road Journal) said...

This sounds like a nice change of pace and yes, I take mine with jalapeño.

Kitchen Riffs said...

Hi Karen, it really is a nice change from "regular" coleslaw! Thanks for the comment.

Ashley @ Wishes and Dishes said...

I love that you added bacon! Brilliant! This looks like a coleslaw recipe I can get behind :)

Kitchen Riffs said...

Hi Ashley, you can never go wrong with bacon, can you? Love the stuff! Thanks for the comment.

Pam said...

You got me at bacon, John! This is one of the best coleslaw recipes I've ever seen! It sounds and looks delicious, but no jalapeño here for Bill. Celery seed is a must though. So many options for it and it's a must try. Thanks for the recipe!

Kitchen Riffs said...

Hi Pam, this is really good even without the jalapeño. GOtta have the bacon, of course. :-) Thanks for the comment.

Raymund said...

Definitely I want these with jalapenos, lot of them. And yes lots of bacon too :)

Kitchen Riffs said...

Hi Raymund, good to have things spicy, isn't it? :-) Thanks for the comment.

Rosemary Wolbert said...

I've never been a big fan of creamy cole slaw, anyhow. Adding jalapeno to this is brilliant, John.

Kitchen Riffs said...

Hi Rosemary we like to add jalapeno to everything! :-) Thanks for the comment.