Spicy pointed cabbage and carrot salad with bacon chips

Name: Spicy pointed cabbage and carrot salad with bacon chips
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 4 large carrots (about 300 g); 2 (750 g each) Heads pointed cabbage; 4 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 Onions; 8-9 Tbsp sweet chili sauce; 4 TABLESPOONS Oil; 12 discs (10 g each) Bacon; 7-10 Tbsp Parsley and chilli pepper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

4 large carrots (about 300 g)
2 (750 g each) Heads pointed cabbage
4 TABLESPOONS white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 Onions
8-9 Tbsp sweet chili sauce
4 TABLESPOONS Oil
12 discs (10 g each) Bacon
7-10 Tbsp Parsley and chilli pepper

Directions

1
Clean and wash the carrots and cut them into rough sticks. Clean, wash and halve the cabbage, cut the stalk into wedges. Cut cabbage into fine strips and mix with carrots. Season with salt, pepper and sugar, knead well with your hands. For the marinade, peel and finely dice onions. Whip chilli sauce, vinegar, onions and oil.
2
Pour over the salad and mix well. Leave to stand in a cool place for about 45 minutes. In the meantime, leave the bacon in a hot pan until crisp. Take out and drain on kitchen paper. Crumble coarsely. Arrange salad and bacon on plates garnished with parsley and chilli pepper
3
45 minutes waiting time