As I’ve mentioned before, I love cabbage. It keeps forever in the fridge, so during weeks where my schedule is up in the air, cabbage is a great standby veggie. If it ends up hanging out in there, keeping the ketchup company, it won’t turn into a slimy mess by the time I manage to turn it into something. Besides, it’s surprisingly pretty. See?
This particular time the “something” included the ranch dressing that has been hanging out in the condiment shelf and the 1/4 lb of bacon languishing in the fridge. Bacon ranch style might not be the healthiest way to eat your vegetables, but it was damn tasty.
Bacon Ranch Coleslaw
- 1/4 head green cabbage
- 1/2 medium yellow onion
- 1/4 lb bacon
- 1/4 cup ranch dressing (you can go all fancy and make your own, but I like Hidden Valley)
- 2 Tbsp red wine vinegar
- a splash of bacon fat
- a generous amount of freshly ground black pepper
Shred the cabbage. I use my mandolin, but a box grater or sharp knife will work too.
Slice the onion as thinly as you can and toss with the shredded cabbage.
Saute the bacon till crisp, drain and crumble.
Whisk together ranch, vinegar, a splash of the bacon fat and pepper. Taste and add salt if needed, but with the ranch it probably won’t be neccessary.
Pour the dressing over the cabbage and onion and toss well. Sprinkle the bacon over the top and toss lightly.
I think this would be a great side to some burgers.