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Caraway & bacon coleslaw







About the Recipe

This recipe for a slaw is one of my favorites. My mom was the first person that I recall that added bacon to a slaw, but I have to say that looking at our Polish cabbage cuisine we add meat and bacon to a lot of them - example - BIGOS- a delicious autumn/ winter one bowl meal. Anyway, this recipe is much more suited for summer BBQ and potlucks. You can eat it as a snack with pieces of bread but it goes amazing with pulled pork or ribs.



1/4 red cabbage (shredded)
1/2 white cabbage
1 shallot (chopped)
12 oz of bacon (cherrywood, chopped and fried)
1 scallions (chopped)
2 tbsp of roasted caraway seeds (1 for the sauce, and one in the slaw)


⅓ cup of mayonnaise
⅓ cup of greek yogurt
⅓ cup of buttermilk
1 tsp of chili powder
1 tsp of agave syrup
1 tsp of red vine vinegar
1 tsp Worcestershire sauce
1 tbsp of sparkling water
Salt & pepper
1 tbsp of caraway seeds (roasted)


Step 1

Preheat the frying pan, slice bacon into 0,5 inch small slices, and let it fry on the pan on a medium heat for about 5-8 min. After it changes color to a golden light brown, transfer it on a paper towel and set a side.

Step 2

Preheat a small pan and roast all caraway seeds.
In a medium ball whisk together mayonnaise, yogurt, butter milk, red vine vinegar, Worcestershire sauce, chili powder, agave syrup and sparkling water. Set a side.

Step 3

Cored and shred both cabbages, and finely slice the scallions, toss everything in together with 1 tbsp of salt and set a side in the sink for about 30 min.
Put everything in a colander, rinse the cabbage mixture with cold water and dry. Add the fried and chopped bacon and the roasted caraway seeds. Toss it with the dressing and season with black pepper. Refrigerate to let the flavors come together for about 1 hour.

Decorate the slaw with chopped scallions.


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