A nice twist to plain coleslaw. Of course bacon is always good on or with anything. The apples gave it a sweet tartness to blend with the crunchy cabbage and creamy dressing.
- 2 1/4 teaspoons tarragon vinegar
- 3 1/4 tablespoons canola oil
- 1 1/4 cups mayonnaise
- 1/3 cup sugar
- 1/2 teaspoon fennel seeds
- 1 small head of green cabbage
- 1 granny smith apple
- 1 pouch (2.8 ounce) real bacon pieces
- 1 teaspoon lemon juice
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
In a small bowl, mix oil and sugar.
Add the tarragon vinegar.
Beat in the mayonnaise until blended well and creamy.
Fold in the fennel seeds.
Refrigerate dressing for at least 2 hours to allow the sugar to dissolve.
Meanwhile shred the cabbage.
Peel, core and dice fine the apple.
Remove the dressing from the refrigerator and stir well.
In a large bowl, toss the cabbage, apple and bacon.
Drizzle with the lemon juice.
Sprinkle with salt and pepper.
Fold in the dressing mix until all is coated.
Cover and refrigerate for 4 hours before serving to allow flavors to blend.