Bacon, Cabbage Slaw with Raisins, Pecans and Mint

Hey ya’ll.

I love cole slaw. You know what I love best about cole slaw? The mayonnaise. Yep. That’s how you can tell that I’m a little fat girl at heart. Well, my CrossFit gym had its one year anniversary the other week and I made this healthy slaw and its paleo-friendly, of course. The recipe is my rendition of the slaw recipe in the Paleo Kitchen cookbook by PaleOMG and Civilized Caveman, which is an awesome book! GO get it! It is such an upgrade from Bauer’s first book, as it should be! Anywhoz, I hope everyone is having a lovely weekend. Mine will be chill: girls’ night tonight, lifting tomorrow and then after that just relaxing. I’m one week out from my first oly meet, so I have to stay cool and get in the zone 🙂

NOTE: This makes a huge amount, about 15-20 servings. Cut in half if need be!

What you’ll need: 

10 slices bacon (I was very generous), cooked then chopped
1/2 head green cabbage, thinly sliced
1/2 head red cabbage, thinly sliced
1 small red onion, thinly sliced
2 cloves garlic, minced
1 cup of chopped pecans
1 cup raisins
1/2 cup fresh mint, finely chopped
3 tbsp red wine vinegar
salt and pepper to taste

Save some mint, pecans and raisins for garnish!

How you’ll do it: 

1) Preheat a very large skillet on medium-high and brown your bacon. It should take about 2-3 minutes each side. Once all your bacon is cooked, place on a plate with paper towel to cool off and to let the grease soak off then finely chop!
2) In the same pan, remove most of the bacon fat into a separate bowl on the side, you’re going to need that later. I made this recipe into two batches. Use about a tablespoon of bacon fat for each batch.
3) In the first batch, throw in the green cabbage and cook until it has wilted halfway through. This might take about 5 minutes. You want to wilt the cabbage, but still keep its crunch. Once it’s reached that point, throw in half of the onions and half of the garlic and season with salt and pepper. Not too much though because the bacon is salty! Cook for an additional 3 minutes, then pour the cabbage mixture into a large mixing bowl.
4) Put skillet back on stove and put another tablespoon of bacon fat and repeat with the red cabbage.
5) Once both cabbages are in the bowl, add the rest of the ingredients: chopped bacon, red wine vinegar, mint, pecans and raisins and mix until everything is well incorporated.
6) Pour into desired serving dish and garnish!


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