Veggie Bacon Slaw Recipes

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ASIAN STYLE VEGGIE BURGER WITH PORTOBELLO BACON AND NAPA SLAW



Asian Style Veggie Burger with Portobello Bacon and Napa Slaw image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 28

1/2 cup hoisin sauce
2 tablespoons soy sauce
4 veggie burger patties
4 potato buns, toasted
Portobello Bacon, recipe follows
Napa Slaw, recipe follows
Hot Chinese Mustard Aioli, recipe follows
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 large portobello mushrooms, stems and gills removed, cut into 1/4-inch slices
2 teaspoons granulated garlic
2 tablespoons brown sugar
1 teaspoon smoked paprika
1/4 teaspoon kosher salt
1 medium head napa cabbage, shredded
2 carrots, julienned
1 red Fresno chile, seeded and ribs removed, julienned
2 tablespoons thinly sliced green onion
1/4 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon granulated sugar
1 teaspoon toasted sesame oil
1/4 cup dry English-style mustard, such as Coleman's
1/4 cup boiling water
1/2 cup mayo
1 clove garlic, grated on a rasp
Kosher salt and freshly ground black pepper

Steps:

  • Heat a large nonstick skillet over medium-low heat. Mix together the hoisin and soy sauce in a small bowl. Brush on the veggie burger patties and sear on one side until charred, 3 to 5 minutes. Brush again and flip over, then let cook, brushing frequently, until the patties are charred and shiny with the hoisin glaze, 3 to 5 minutes.
  • Place the patties on the buns along with the Portobello Bacon, Napa Slaw and Hot Chinese Mustard Aioli.
  • Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack.
  • Combine the olive oil, soy sauce and rice vinegar in a medium bowl. Add the mushrooms and toss to coat.
  • Combine the granulated garlic, brown sugar, paprika and salt on a plate and mix to combine. Press both sides of each mushroom slice in the spice mixture, then place on the prepared sheet tray.
  • Bake until dried, crispy and deep golden brown, 20 to 25 minutes.
  • Toss together the cabbage, carrots, Fresno and green onions in a large bowl.
  • Combine the vinegar, soy sauce, granulated sugar and sesame oil in a small bowl and stir until the sugar dissolves, then pour over the cabbage mixture. Toss until the slaw is coated, then let sit at room temperature to let the flavors meld, 30 minutes.
  • Whisk the mustard and boiling water together in a bowl, then let cool completely. Mix with the mayo and garlic and season to taste.

VEGGIE BACON SLAW



Veggie Bacon Slaw image

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 13

4 cups shredded fresh Brussels sprouts
4 large carrots, peeled and shredded
1 pound bacon strips, cooked and crumbled
8 green onions, chopped
2/3 cup dried cranberries
1 cup sliced almonds, toasted
DRESSING:
1 cup plain Greek yogurt
1/2 cup reduced-fat mayonnaise
1/2 cup cider vinegar
1/3 cup honey
1/2 teaspoon garlic powder
1/2 teaspoon sea salt

Steps:

  • In a large bowl, combine the first 6 ingredients. In another bowl, whisk dressing ingredients until smooth; drizzle over salad and toss to coat. Refrigerate, covered, at least 2 hours before serving.

Nutrition Facts : Calories 269 calories, Fat 16g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 423mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 4g fiber), Protein 9g protein.

VEGETABLE SLAW



Vegetable Slaw image

We've nicknamed this crunchy salad "Christmas slaw" because of its pretty mix of red and green vegetables. But it's tasty any time. It's great light lunch when stuffed into a whole wheat pita. -Julie Copenhayer of Morganton, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

3 cups shredded cabbage
5 plum tomatoes, seeded and chopped
1 cup fresh broccoli florets, cut into small pieces
1 cup fresh cauliflowerets, cut into small pieces
1/2 cup chopped red onion
1/2 cup fat-free sour cream
1/4 cup reduced-fat mayonnaise
1 tablespoon cider vinegar
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the cabbage, tomatoes, broccoli, cauliflower and onion. , In a small bowl, combine the sour cream, mayonnaise, vinegar, salt and pepper. pour over cabbage mixture; toss to coat evenly. Cover and refrigerate until chilled.

Nutrition Facts : Calories 84 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 402mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

BACON COLESLAW



Bacon Coleslaw image

Make and share this Bacon Coleslaw recipe from Food.com.

Provided by Charlotte J

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

3/4 cup mayonnaise
1 tablespoon sugar
1 1/2 teaspoons cider vinegar
4 cups cabbage, shredded
1 cup red cabbage, shredded
1/2 cup peanuts, chopped
4 slices bacon, cooked crisp &,crumbled

Steps:

  • Mix mayo, sugar and vinegar.
  • Add this to the remaining ingredients; mix.
  • Refrigerate before serving.

VEGETABLE BACON CHOWDER



Vegetable Bacon Chowder image

This is a delicious creamy vegetable soup with bacon.

Provided by sal

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 5

Number Of Ingredients 9

6 slices bacon
3 cups water
3 cups shredded red cabbage
1 cup chopped carrot
1 cup cubed potatoes
1 cup diced celery
1 (9 ounce) package frozen green beans
1 cup milk
3 tablespoons all-purpose flour

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • In a stockpot or large saucepan, combine the water, cabbage, carrot, potatoes, celery and green beans. Bring to a boil and let simmer for 20 minutes. Stir together the milk and flour, pour into the soup and mix well. Simmer for another half an hour or until thick. Serve warm with biscuits.

Nutrition Facts : Calories 262.8 calories, Carbohydrate 21 g, Cholesterol 26.8 mg, Fat 16.3 g, Fiber 4 g, Protein 8.3 g, SaturatedFat 5.7 g, Sodium 350.1 mg, Sugar 7 g

FENNEL AND CABBAGE SLAW-VEGETARIAN



Fennel and Cabbage Slaw-Vegetarian image

A popular recipe from Ten Dollar Dinners with Melissa d'Arabian Episode: Bird on a Budget. I have changed it to make it vegetarian, using veggie bacon instead of real bacon. Enjoy! :O)

Provided by Sharon123

Categories     Salad Dressings

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 fennel bulb, core removed, cut into quarters, and sliced very thinly, fronds reserved
1 cup thinly sliced purple cabbage
2 scallions, chopped
2 slices veggie bacon, cooked crisp and chopped
1/4 cup mayonnaise
3 tablespoons red wine vinegar
3 tablespoons chopped fennel leaves
1 teaspoon sugar
salt & freshly ground black pepper

Steps:

  • Toss the fennel, cabbage, scallions, and veggie bacon together in a medium bowl.
  • Whisk the mayonnaise, vinegar, fennel fronds, sugar, and salt and pepper, to taste, in a small bowl.
  • Add the dressing to the slaw and toss to coat. Serve and enjoy!

Nutrition Facts : Calories 140.7, Fat 10.2, SaturatedFat 2.4, Cholesterol 11.5, Sodium 236.5, Carbohydrate 11.1, Fiber 2.5, Sugar 3, Protein 2.6

RED AND GREEN CABBAGE SLAW WITH BACON



Red and Green Cabbage Slaw with Bacon image

This two-cabbage slawwith bacon lookselegant because of its variegated colors and shapes: It includes both red and greencabbage and half-moons ofbright-green tart apple.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 11

1/2 medium red cabbage (about 1 pound), finely shredded
1/4 medium green cabbage (about 1/2 pound), finely shredded
1/2 pound smoked bacon (about 8 strips), cut into 1/4-inch pieces
1 teaspoon caraway seeds (optional)
3 tablespoons olive oil
1 garlic clove, minced
1/4 cup plus 3 tablespoons cider vinegar
2 teaspoons sugar
2 1/2 teaspoons coarse salt
Freshly ground pepper
1 Granny Smith apple (optional)

Steps:

  • Toss the cabbages together in a large bowl; set aside. Cook bacon in a medium skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain; set aside. Pour off all but about 1 tablespoon fat from skillet.
  • Add caraway seeds to skillet, if desired; cook over medium heat, shaking skillet often, until seeds begin to pop, about 1 minute. Add oil and garlic; cook, stirring, 10 seconds (do not let garlic brown). Remove from heat; pour in vinegar. Add sugar and salt; stir until dissolved. Pour dressing over cabbage. Season with pepper. Toss thoroughly. Let stand at least 1 hour, or refrigerate, covered, overnight.
  • Just before serving, cut apple into 1/4-inch-thick wedges or matchsticks, if desired. Add to dressed cabbage along with bacon, and toss again.

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