Summer is my favorite season. The weather is fabulous, the sky is blue. People are happier, and other than the holiday season, it’s the ideal time to do a lot of socializing. Warm, sunny weather just seems to encourage socialization. Summer ‘tis the season for picnics, potlucks, dinners on the patio, and BBQ’s with friends and family. It’s also the season for lots of beer drinking and lots of bacon eating, which just happen to be two of my favorite activities…
Summer side dishes can always be improved with bacon. And coleslaw is the ultimate summer side dish. Did you know that “coleslaw” comes from the Dutch word “koolsla,” which is short for “koolsalade,” which translates to “cabbage salad.” So coleslaw basically means Cool Salad. I’m cool with that! Coleslaw is easy to whip together and goes with virtually any favorite summer main dish—grilled chicken, steak, burgers, and BBQ. It’s delicious as a pulled pork sandwich topping.
Many home cooks have taken a stance when it comes to coleslaw dressing. You’re either anti-mayonnaise or pro-mayonnaise coleslaw. Although this recipe uses mayonnaise in the dressing, those who are anti-mayo can certainly omit it in favor of a vinegar based dressing. The addition of Cointreau plays up the citrus flavor that is added both by the Cointreau and the orange juice. I like my coleslaw sweet, but not too sweet, and so I used the less tart Golden Delicious. Granny Smith apples can certainly be substituted to add more tartness. Or, for a more colorful dish, use a red or pink-skinned apple.
The salad will taste better the next day, but can be served immediately. If you’re waiting a day, reserve some of the chives and the bacon and add them just before serving.
1 cabbage, shredded
8 slices cooked bacon
3 diced Golden Delicious apples
1 cup mayonnaise
1/3 cup honey
¼ cup pulp-free orange juice
1-2 oz Cointreau (optional). May sub part of the orange juice with Cointreau.
Juice from 2 small limes or to taste
Salt and pepper to taste
Set oven to 400 F. Line a rimmed baking sheet with foil. Assemble bacon on baking sheet and cook for 10-15 minutes or until done, turning halfway through. Allow to cool then dice into chunks.
Shred cabbage, removing inner core. Slice apples into bite-sized chunks, then sprinkle with lime juice to avoid browining.
In a medium bowl, add mayonnaise, vinegar, honey, lime juice, Cointreau, orange juice, salt, and pepper. Stir until smooth and creamy. Taste and adjust dressing as needed.
Add liquid mixture to coleslaw and stir to combine. Add chopped chives, saving some as a garnish.
If serving the same day, top each serving with chopped bacon pieces. Garnish with chives. Serve and enjoy!
Makes 8 servings