 | | Directions | DRESSING - Makes approximately 1 cup
In a small, heavy sauce pan, combine vinegar, oil, sugar, and celery seed.
Over medium heat, bring to a boil, stirring frequently until sugar is dissolved.
Remove from heat and add mustard, whisking into the mixture. Season to taste.
Allow dressing to cool completely. If made a day ahead, refrigerate until serving. Prior to serving, let dressing warm to room temperature.
SALAD
In a salad bowl, combine red onion, red pepper, coleslaw, and bacon bits. To increase the meaty flavor, add more bacon if desired.
Toss with dressing and serve. |
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Prep Time: 10 minutes
Cook Time: 5 minutes
Container: Salad bowl
Servings: 6
Serving Size: 1 cup
|  | | Ingredients | | - | | DRESSING |
| - | | 1/2 cup cider vinegar |
| - | | 1/3 cup canola oil |
| - | | 1/2 cup sugar |
| - | | 2 teaspoons celery seed |
| - | | 2 teaspoons Dijon mustard |
| - | | salt and pepper, to taste |
| - | | SALAD |
| - | | 3 tablespoons red onion, chopped |
| - | | 1 cup sweet red pepper, diced |
| - | | 16 ounces coleslaw mix (red and green cabbage with carrots) |
| - | | 1/2 cup bacon bits or pieces for garnish, more if desired |
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