In a medium skillet, cook the bacon over medium heat until browned and crisp, about 8 minutes. Transfer the bacon to paper towels to drain, reserving the fat in the skillet. Add the oil to the skillet, then stir in the shallot and cook, stirring occasionally, until golden, about 6 minutes. Stir in the caraway seed, vinegar, sugar 1/2 teaspoon salt and 1/4 teaspoon pepper, scraping up any browned bits. Pour the dressing over the cabage and toss to coat. Season with salt and pepper to taste and serve.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
Review Body: Delicious, refreshing salad. I loved the addition of Caraway, which I thought was unusual. I actually added another 1/2 tsp of Caraway I liked it so much. I prepared the chopped bacon and shallot in the microwave, so easy.