Red Slaw With Warm Bacon Dressing

• 1 small head of red cabbage, bruised outer leaves removed, very thinly sliced
• 1 medium red bell pepper, stemmed, seeded, and cut into long, thin strips
• 6 ounces bacon slices, cut into about 1/2-inch pieces
• 1/4 cup plus 2 tablespoons sherry or apple cider vinegar
• 1/4 teaspoon to 1/2 teaspoon kosher salt, plus more to taste

1. Combine the cabbage and pepper in a large bowl. If they're cold, let them come to room temperature.
2. Put the bacon in a large heavy skillet, set it over medium heat, and cook, stirring occasionally, until it releases its fat and turns brown and crisp, 8 to 10 minutes. Remove the skillet from the heat and stir in the vinegar and 1/4 to 1/2 teaspoon salt.
3. While it's still warm, pour the dressing over the cabbage and pepper and toss well. Season with more salt to taste.

head of red cabbage, red bell pepper, bacon, sherry, kosher salt

Taken from food52.com/recipes/76875-red-slaw-with-warm-bacon-dressing (may not work)