Enjoy this Cabbage Crunch Salad with a little carott, apple and maple sweetness, cider vinegar tang, and the deep flavors of toasted pecans with crisp peppery bacon. Or go vegan or vegetarian on this one, simply omit the bacon and add orange slices and lots of cracked pepper.
Preheat oven to 400 degrees. Line cookie sheet with parchment paper, arrange 1 pound bacon on it and season with lots of freshly cracked pepper. Bake the bacon for about 20 minutes until crisp, drain on paper towel. Do not discard the bacon fat.
Thinly slice 1/2 green cabbage and 1/4 red cabbage and drop in a large bowl. Add 2 apples cut into 8 cored segments and then into thin slices. Add a large unpealed shredded carrott and about 3 tablespoons of thinly sliced red onion. Crush the bacon and sprinkle on top with 1cup chopped freshly toasted pecans (sautee in a dry pan until just fragrant).
Top with the following dressing and toss well.
FOR THE DRESSING: in a jar pour 1/3 cup warm strained bacon fat (canola or olive oil if following vegan or vegetarian alternative). Add 1/4 cup apple cider vinegar, 2 tablespoon pure maple syrup, a little cracked pepper and salt. Close the lid tightly and shake hard for a minute until well blended, toss salad right away and yum!
Enjoy with a warm crusty loaf of sourdough bread!