- ½ cup orange sections
- 1 cup halved seedless red grapes
- 1 (16-ounce) package cabbage-and-carrot coleslaw
- ¼ cup sugar
- 1 Tbsp. minced red onion
- 3 Tbsp. cider vinegar
- 4 tsp. vegetable oil
- ½ tsp. dry mustard
- ¼ tsp. salt
To prepare coleslaw, chop orange sections. Combine the oranges, grapes and coleslaw in a large bowl.
To prepare dressing, combine ¼ cup sugar and the remaining ingredients, stirring with a whisk until sugar dissolves.
Add the dressing mixture to cabbage mixture, and toss well.
Cover and chill for 30 minutes before serving.
Yield: 6 servings (serving size: 1 cup).
- 1/2 lb. bacon
- 2 Tablespoons Balsamic vinegar
- 1/4 cup cranberry juice
- 1/2 tsp. celery seed
- 1 tsp. grated orange zest
- 4 cups sliced red cabbage
- 1 large apple, cored and chopped
In a large pan cook the bacon, turning often, until it is crisp and brown, about 8 minutes.
Transfer the bacon to a paper towel lined plate to drain and cool.
When cool, crumble the bacon into small pieces. Set aside.
Pour off all but a tablespoon of bacon fat from the pan.
Add Balsamic vinegar, cranberry juice, celery seed, and orange zest.
Bring mixture to a boil.
Reduce heat and add the cabbage, stirring to combine.
Cook until the cabbage has wilted, about 5 minutes.
Add the chopped apple and crumbled bacon.
Stir and cook a few minutes longer until heated through.
Transfer to a serving bowl and serve right away.