I’m always looking for new slaw recipes because I don’t like the traditional sweet-and-heavy-on-the-mayo type of cabbage salads. My family loves Caesar Salad, though, and so a recipe for slaw with Caesar dressing appealed to me. Even though I found this on the Kraft website, I just substituted homemade Caesar dressing for the bottled dressing.
And it was so good. And so simple that it’s now a regular part of our meal rotation.
I think the bacon probably sealed the deal. Not a traditional Caesar ingredient, I know, but we really like it (of course…).
I’m sure there is no “right” way to chop cabbage, but for some reason it took me years of trying different methods before I learned to cut it in a way that produced small enough shreds, but not too small, for easy eating. Cutting it this way makes a nice looking salad (versus the pile of mush I created with a food processor!) and allows the dressing to coat the pieces evenly.
Slice the head into quarters first and core each quarter. Then slice each quarter lengthwise. This was the key for me, I don’t know why. I spent years cutting the quarters width-wise (starting from the pointy end) and didn’t like the large pieces of ribs I’d get. This way slices the ribs thinly enough that aren’t too big.
Then turn the sliced pile and slice it again in half to make the shreds more manageable to eat.
This was tasty, easy, and inexpensive and has become one of our favorite slaws. Yep, many things apparently are better with bacon.
- 1 sm. head green cabbage, shredded
- 1/2 sm. head red cabbage, shredded
- 1/2 large onion, chopped
- 2 carrots, shredded (and/or 1 red bell pepper, chopped)
- 6 slices bacon, cooked crisp and crumbled
- 1/3 c. Caesar salad dressing (click for my favorite homemade dressing)
- Combine the cabbage, onion, carrot (or pepper), and bacon in a large salad bowl.
- Pour dressing over all and mix well.
- Serve immediately.
Makes 8 servings