Hot Bacon Cabbage Slaw

Everyone loves a cool, crisp coleslaw in the hot summer months but this is a family favorite during the winter months.

1 lb apple wood bacon
1/4 cup low sodium soy sauce
1/8 cup Lee & Perrins Worcestershire sauce
1/4 cup choice of Russian, French, Poppy seed, or Coleslaw dressing
1 Tablespoon choice of sweetener (sugar, brown sugar, sucralose, honey, molasses, or real maple syrup)
1 teaspoon celery seeds
1 crushed garlic clove
1 teaspoon garlic powder
2 teaspoons onion powder
1/2 teaspoon red pepper flakes
1/4 teaspoon ground black or white pepper
1/2 teaspoon Tiger sauce
1/2 cup dried cranberries
1/4 cup diced green onion or scallions
1 cup fine grated or fine julienne carrots
2 large or 4 small bags of shredded cabbage and carrot slaw

Fry or bake the bacon crispy, crumble, and set aside. Reserve the bacon grease.

In large wok, heat 3 to 4 tablespoons of bacon grease.

Whisk in soy, Worcestershire, and dressing. Stir in sweetener of choice.

Add and toss together everything else including the grated carrots — except not the bags cabbage slaw — and simmer for 5 minutes.

Add the bags of slaw. Toss to coat well. Remove from the heat.

Allow to sit and wilt while remainder of the meal is prepared and cooked. When rest of meal is ready to serve, return the slaw to the heat, add crumbled bacon, and stir fry for about 3 to 4 minutes until well heated through.

Store left over hot slaw covered in the refrigerator and reheat in microwave or stir fry on stove top then toss or stir just before serving.

If desired, may make ahead the day before and simply reheat then toss or stir to serve allowing the flavors to meld further. Best if used within 3 to 4 days.