Red Slaw with Warm Bacon Dressing and Sherry Vinegar
A vibrant twist on traditional coleslaw featuring crisp red cabbage and bell peppers dressed in a warm bacon vinaigrette. The rendered bacon fat creates a rich, savory dressing while sherry vinegar adds bright acidity that cuts through the richness. Perfect as a hearty side dish for barbecues, comfort food dinners, or winter gatherings when you want something that feels both fresh and warming. The warm dressing slightly wilts the vegetables, creating an ideal texture between raw crunch and cooked tenderness.
Ingredients
- 1 small head red cabbage, bruised outer leaves removed, very thinly slicedgreen cabbage1:1basic
less color but same texture
- 1 medium red bell pepper, stemmed, seeded, and cut into long, thin strips
- 6 ounces bacon slices, cut into about 1/2-inch pieces
- ¼ cup plus 2 tablespoons sherry or apple cider vinegar
- ¼ teaspoon kosher salt, plus more to taste
Instructions
- 1
Combine the cabbage and pepper in a large bowl and let come to room temperature if cold
- 2
Cook bacon pieces in a large heavy skillet over medium heat, stirring occasionally, until brown and crisp
- 3
Remove skillet from heat and stir in vinegar and salt
- 4
Pour the warm dressing over cabbage mixture and toss well, then season with additional salt to taste
Tips
Let cold vegetables come to room temperature before dressing for better flavor absorption and more even wilting.
Don't skip removing the bacon from heat before adding vinegar to prevent dangerous splattering.
Taste and adjust salt gradually since bacon adds its own saltiness to the final dish.
Good to Know
Refrigerate up to 3 days, though texture is best within 24 hours
Can prep vegetables up to 1 day ahead; make dressing just before serving
Serve immediately while dressing is warm for best texture contrast
Common Mistakes
Add vinegar while pan is still on heat to avoid dangerous splattering
Slice cabbage too thick to prevent tough, chewy texture
Substitutions
less color but same texture
FAQ
Can I make this ahead of time?
Best served immediately while dressing is warm, but you can prep vegetables a day ahead and make the warm dressing just before serving.
What if I don't have sherry vinegar?
Apple cider vinegar or red wine vinegar work well as substitutes with slightly different but still delicious flavor profiles.
How long does this keep in the refrigerator?
It will keep up to 3 days refrigerated, though the texture is best within the first 24 hours as the vegetables continue to soften.