Bacon and Scallion Coleslaw

• 1/2 head medium white cabbage, thinly sliced (about 6 cups)
• Kosher salt
• 1/3 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon whole-grain mustard
• 1 tablespoon light brown sugar
• 1/4 teaspoon celery seeds
• 1/8 teaspoon cayenne pepper
• 1 carrot, julienned
• 1 Gala apple, cored and julienned with skin
• 4 scallions, sliced (white and green parts)
• 4 slices bacon

1. 1.
2. Toss the cabbage in a colander with 1 tablespoon salt.
3. Set aside in the sink to drain, about 1 hour.
4. Rinse, drain well, and pat dry.
5. 2.
6. Whisk the mayonnaise, vinegar, mustard, sugar, celery seeds, cayenne and 1 teaspoon salt in a large bowl.
7. Add the drained cabbage, carrots, apples, and scallions to the dressing.
8. Cover and refrigerate 30 minutes.
9. 3.
10. Meanwhile, cook the bacon in a skillet over medium heat, turning until crisp and golden, 6 to 8 minutes.
11. Transfer to a paper towel-lined plate to cool.
12. Crumble and stir into the coleslaw before serving.

white cabbage, kosher salt, mayonnaise, apple cider vinegar, wholegrain mustard, light brown sugar, celery seeds, cayenne pepper, carrot, apple, scallions, bacon

Taken from www.foodnetwork.com/recipes/food-network-kitchens/bacon-and-scallion-coleslaw-recipe.html (may not work)