So last fall I had a real hankerin' for some slaw, and I completely blame it on all the lovely slaws posted by Smitten Kitchen. However none of them were really scratching the itch, ya know?
So I did a little experimenting and came up with a bowl of two types of cabbage, carrot, green onion, bacon, apple, and cilantro with a light, tangy, yet slightly sweet and creamy dressing.
It was a hit. So much so, that weeks later when our friend Sylvie suggested we make a cheddar and apple croissant at our cafe, my husband couldn't help but deduce that adding bacon and green onion would only make it that much better.
2 cup red cabbage
1 cup green cabbage
1 large carrot
1/2 of an apple
4-5 strips of bacon
2 green onions
handful of cilantro
Cook the bacon well done, and drain on paper towel. Once cooled chop coarsely.
Use a mandoline on its thinnest setting to slice the cabbage. Grate the carrots and chop the green onion and cilantro. Slice the apple into thin matchsticks.
Toss all ingredients in a bowl with the dressing below right before serving:
3 tablespoons yogurt
juice of 1/2 a lemon
1 tablespoon red wine vinegar
1 tablespoon olive oil
1-2 teaspoons dijon mustard
1 teaspoon honey
1/4 teaspoon cumin
salt & pepper
YESSSSSSSSSSSSSSSSSSSSSSS.
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