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Jul 2, 2012

Karen's Mustard Coleslaw with Bacon


Warm weather gives us opportunity to pamper with the hamper! Picnics can be practically perfect (meaning almost or nearly perfect) with thoughtful preparation. Experience has taught me to be flexible and uncomplicated. Paula Deen provides some wonderful picnic tips HERE.


Now Designs Melamine Dinner Plate, Honeycomb


Windy days have convinced me to dispense with paper products, opting for cheerful linens, melamine tableware, and reusable utensils. I try to pack as lightly as possible, reserving optimal space for interesting food fare.

My recipe below contains heart-healthy olive oil and ingredients that give new meaning to coleslaw. As much as I like mayonnaise, it spoils easily in the heat, not to mention the calories it adds to a meal.

KAREN'S MUSTARD COLESLAW WITH BACON

1 tablespoon stoneground mustard (more if desired)
4 tablespoons champagne or white-wine vinegar
1/2 cup extra-virgin olive oil
Celtic sea salt and pepper, to taste
4 tablespoons minced shallot
1 large head of cabbage, shredded (use less dressing for a smaller head)
1/4 cup chopped fresh tarragon
8 slices of bacon, cooked, drained, cooled, and crumbled

DIRECTIONS

In a large bowl, whisk together mustard, vinegar, and oil; season with salt and pepper. Add shallot, cabbage, bacon, tarragon and combine.

(Refrigerate, covered, up to 6 hours.)

1 comment:

Susy said...

Sounds like something my Pizza Man would like. I've never used fresh tarragon (or dried for that matter). What kind of taste does it have?

Always LUV your posts KJ. More please (: xo Happy 4th