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

84 comments:

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

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

      Delete
  2. 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.

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

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

    ReplyDelete
    Replies
    1. 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.

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

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

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

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

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

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

      Delete
  7. 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.

    ReplyDelete
    Replies
    1. 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.

      Delete
  8. Nice! Great combination of flavors & textures.

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

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

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

      Delete
  10. Definitely with jalepeno, John. This looks really tasty.

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

      Delete
  11. 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.

    ReplyDelete
    Replies
    1. 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.

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

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

      Delete
  13. FATTTTTT with cabbage is one of my FAVORITE pairings!!!

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

      Delete
  14. 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

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

      Delete
  15. 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.

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

      Delete
  16. 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

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

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

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

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

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

      Delete
  19. 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!

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

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

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

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

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

      Delete
  22. 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!

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

      Delete
  23. 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!

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

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

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

      Delete
  25. 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."

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

      Delete
  26. 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 :)

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

      Delete
  27. 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!

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

      Delete
  28. 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!

    ReplyDelete
    Replies
    1. 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.

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

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

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

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

      Delete
  31. 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!

    ReplyDelete
    Replies
    1. 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.

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

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

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

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

      Delete
  34. 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.

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

      Delete
  35. 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.

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

      Delete
  36. 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.

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

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

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

      Delete
  38. So yummy! I love bacon, celery seed, the works!!

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

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

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

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

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

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

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

      Delete
  42. 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! :)

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

      Delete