Hot Slaw with Bacon
Published: Friday, January 16, 2026
4 thick slices bacon, diced
1/3 c. diced onion
¼ c. cider vinegar
¼ c. water
¼ to ½ tsp. red pepper flakes (optional)
4 c. green cabbage, shredded
1 carrot, shredded
Salt and freshly ground black pepper
Sliced green onions, for garnish
In a large skillet over medium heat, cook the bacon until crisp. Remove from skillet and place on a paper towel to drain; crumble bacon to add before serving. Remove all but 1 Tbsp. of the bacon fat from the skillet.
To the skillet, add the onion and cook over medium heat until softened; about 2 minutes. Slowly pour the vinegar and water into the skillet. Scrape up any browned bits in the bottom of the skillet, add the red pepper flakes, if using, and bring the mixture to a boil.
Add the cabbage and shredded carrot. Season with salt and cook, stirring frequently, until the smaller shreds of cabbage are wilted and any larger shreds are slightly crisp; about 3 to 5 minutes.
Season to taste with salt and pepper; fold in the bacon. I like to reserve a few to garnish the hot slaw along with sliced green onions. Serve immediately or keep warm for up to 20 minutes. —6 servings.
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