At first glance, this might not look like much. Do not let it’s humble appearance fool you into thinking it’s just some regular, ordinary side. The taste testers went nuts over this Hot Bacon and Cabbage Slaw. So did I.
I highly recommend that you saunter by the store and grab some celery seed for this, even – or especially – if you’ve never used it before. Because celery seed is fantastic. I also recommend you don’t swap it for something else, or leave it out. The blend of flavors in this simple dressing is rather magical.
Slap a spoon of this Hot Bacon and Cabbage Slaw next to your protein and prepare to want hot slaw a lot more often. You can also eat this cold the next day if you’ve managed to not scarf it all down while it was still hot. It reheats well too, so this is a good dish to make a double batch of and keep in the fridge for a couple days, eating it hot or cold as the mood takes you. It would be a great alternative to regular coleslaw if you are egg- and / or dairy- free; or just to make a change.
Think you don’t like cabbage? Make this Hot Bacon and Cabbage Slaw. It may well be the dish that changes your mind.
Hot Bacon and Cabbage Slaw
Author: Carrie Brown | Prep time: 5 mins | Cook time: 10 mins | Total time: 15 mins | Serves: 4 – 6
What You Need
- 2 slices bacon, finely chopped
- 5 oz. / 140g onion, finely chopped
- 10 oz. / 280g cabbage, shredded
- 1 TBSP apple cider vinegar
- ¼ tsp. celery seed
- ¼ tsp. sea salt
- 1 oz. / 30g xylitol OR erythritol OR 1 ½ oz. / 45g allulose
What You Do
- In a large pan, sauté the bacon and onion over a medium heat for about 5 minutes until the bacon is lightly browned and the onion is just starting to soften.
- Add the cabbage to the pan, stir well, and cook, stirring frequently, for about 5 minutes until the cabbage is crisp-tender.
- Add the vinegar, celery seed, sea salt, and sweetener, and stirring well, cook for 1 minute.
Top Recipe Tips
- Celery seed and celery salt are NOT the same thing. Make sure it’s celery seed you use. I recommend buying it loose from a store that has bulk herbs and spices, but I included an easy link in the ingredient list if Amazon is a faster, more convenient option for you.
- If you’re really pushed for time, buy your cabbage pre-shredded and packed from the grocery store. If you have the time and inclination, you can shred a whole cabbage using a food processor or mandoline. If using a mandoline, take care of those fingers of yours.
- Choose white or yellow onions for lowest carb count.
- Check out the Ingredients Guide for information on ingredients.
- Where Are The Macros and Nutritional Info?
Helpful Cooking and Recipe Links
- More sides recipes
- Come laugh and learn with us over at The Kitchen Podcast
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- For lots more great recipes check out our scrumptious cookbooks! Available in both print and digital versions.
- Check out the categories in the left side bar and the tags at the top of the post to help you find more recipes using certain ingredients or from certain categories.
- Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!
- If you have a leek left over from something else you could use that up instead of the onions.
TrudieI love celery seed in my egg salad! Never thought to put it with cabbage. Will have to try this ASAP.
DanDespite Carrie’s warning, I made this without the celery seeds (I’ll get some for next time, Carrie!). Used Trader Joe’s Everything But The Bagel seasoning as a sub. Great dish!