A delightful twist on a classic coleslaw, featuring beans and crispy bacon for added texture and flavor.
Chop the cabbage into thin strips and place it in a large mixing bowl.
Use a sharp knife to achieve uniform strips for even texture.
Slice the celery into thin pieces and add it to the bowl.
Cut the celery at an angle for a more elegant presentation.
Chop the parsley finely and add it to the bowl.
Use fresh parsley for the best flavor.
Drain and rinse the kidney beans, then add them to the bowl.
Rinsing the beans removes excess sodium from the canning liquid.
Cook the bacon until crispy, then crumble it into the bowl.
Cook the bacon on medium heat to ensure even crispiness.
In a separate bowl, whisk together the mayonnaise, vinegar, salt, pepper, and sugar.
Taste the dressing and adjust the seasoning to your preference.
Pour the dressing over the salad ingredients and toss everything together until well combined.
Toss gently to avoid breaking the beans.
Serve the slaw immediately or chill it in the refrigerator for 30 minutes before serving.
Chilling allows the flavors to meld together for a more cohesive taste.
Nutze unsere App für das beste Erlebnis
