Maple Monday-Warm Apple Slaw with Maple Bacon Dressing

Using similar techniques and ingredients as a wilted spinach salad, this broccoli slaw is a warm variation of the classic dish. It pairs perfectly with Asian inspired dishes like teriyaki chicken and fried rice or even basic barbeque fare like pulled pork and ribs.

The broccoli slaw can be found in many supermarkets (Walmart, Kroger, Whole Foods, etc). You will find it with the pre-packaged salads in the produce department. To make your own broccoli slaw take 1 1/2 pounds of fresh broccoli and trim about 3 inches off the stems. Chop the rest into 1/4" pieces. Add 1/2 cup shredded purple cabbage and 1/4 cup grated carrots.You can grate the apple if you wish but I think the flavor comes through more when they are a little thicker (about the width of shoe-string french fries).Though technically you could omit the bacon grease, you would be losing the very heart of the dish itself. The salty flavor of bacon paired with the sweet maple syrup is what really gives the dish it's depth and flavor.

Warm Apple Slaw with Maple Bacon Dressing

2 tablespoons bacon grease (3-4 slices of bacon should yield enough)
1/2 cup cider vinegar
1/2 teaspoon black pepper
1/4 cup diced green onion (2-3 green onions)
1 package of Broccoli Slaw
1 tart apple (like Granny Smith)
1 medium cucumber, peeled and shredded


Prepare your apple by slicing into thin strips about 1/2" long and 1/8" wide. Toss with broccoli slaw. Using a vegetable peeler, peel thin strips of cucumber and add to the slaw and apple mixture. Toss together and set aside.
Combine first 6 ingredients in a large saucepan and bring to a boil over medium heat. Once boiling add green onions and simmer until onions are soft (about 3 minutes). Add the slaw mixture to pan and stir or toss to coat. Cover pan with a lid and let simmer over medium-low heat for 5 minutes or until slaw is tender. Drain all but 2 tablespoons of vinegar dressing and serve warm.