This simple slaw recipe has a touch of 60’s inspiration.
This revamped version uses less sugar, a little added heat from the cayenne, and of course, curry! To make it extra delicious, make sure the bacon is extra crispy.
- 5 cups shredded green or savoy cabbage
- 1/3 cup mayonnaise
- 2 Tablespoons cider vinegar
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 Tablespoon curry powder
- 1/2 teaspoon cayenne
- pinch sugar
- 5 slices crispy bacon
Lace shredded cabbage in large bowl.
In medium bowl, mix all ingredients except cabbage and bacon.
Pour over cabbage.
Crumble bacon over top, fold in.
Serve immediately or cover & refrigerate