Every time I make slaw, Adam sings "Oh baby I like your slaw!" in the style of Old Dirty Bastard. I love slaw for many reasons: unlike lettuc-y salads, it won't disintegrate into gross slimyness if you make a big bowl and leave some in the fridge, it's crunchy rather than soggy, and cabbage is cheap and delicious.
I make a bunch of different kinds, but this one is hands-down my favorite.I make it as a side dish or take it for lunch. The hardest part of this recipe is finding currants. Denver grocery stores tend not to have them, even though they have a million kinds of Crazins, including super-bizarre ones flavored like other kinds of fruit. Of you can't find currants, any kind of dried fruit is fine.
1. A head of purple cabbage
3. Dried Currants
4. 2 shallots
5. sliced almonds
6. Italian flat-leaf parsley
7. Balsamic, olive oil, salt and pepper
How to make it:
1. Slice the cabbage and put it in a big bowl.
2. Slice the bacon into little batons or squares. Then cook until crispy.
3. Add diced shallots to the bacon fat and cook.
4. Add half a cup of balsamic to the cooking bacon and shallots and allow to reduce for about two minutes.
5. Add half a cup of olive oil and the currants to the greasy vinegar pan. Allow to sit for a bit to plump up the currants.
6. Dump the dressing over the chopped cabbage.
7. Add chopped parsley (1 bunch) and half a cup of almonds. Or more.