Country Sampler Special Edition
Apple Bacon Coleslaw
Coleslaw is an all-around picnic favorite. Fabiana of Ciao Newport Beach gave this classic side a new twist by combining apples, bacon and almonds with the shredded cabbage. Crunchy and delicious!
1 medium cabbage, cored and
6 to 8 scallions, thinly sliced 3 firm apples, cored and finely
½ cup sliced almonds
8 slices of crispy cooked bacon,
½ cup mayonnaise
½ cup Greek yogurt
1⁄3 cup honey
Juice of ½ a fresh lemon ¼ cup apple cider vinegar ½ teaspoon celery seeds Salt and fresh cracked black pepper
1. In a mixing bowl, whisk together the mayonnaise, Greek yogurt, honey, lemon juice, apple cider vinegar and celery seeds until smooth.
2. Chop six slices of cooked bacon finely; add to the dressing and mix well. Set aside the other two slices of bacon for garnish. Season the dressing with salt and pepper to taste.
3. In a large salad bowl, toss together the cabbage, scallions, apples and almonds. Pour the dressing over the mixture and toss to evenly coat. Garnish the salad with two slices of roughly chopped bacon and a few almonds. Serve immediately or keep chilled in the refrigerator.
RECIPE AND PHOTOGRAPH COURTESY OF FABIANA OF CIAONEWPORTBEACH.BLOGSPOT.COM.