This slaw can be made up to 1 day ahead and refrigerated. Refrigerate the cooked bacon separately, wrapped in paper towels, in a resealable plastic bag; reheat it on a baking sheet in a 325°F oven until it’s warm and crisp.

　　

Ingredients

serves 6 to 8

　　1/2 medium red cabbage (about 1 pound), finely shredded

　　1/4 medium green cabbage (about 1/2 pound), finely shredded

　　1/2 pound smoked bacon (about 8 strips), cut into 1/4-inch pieces

　　1 teaspoon caraway seeds (optional)

　　3 tablespoons olive oil

　　1 garlic clove, minced

　　1/4 cup plus 3 tablespoons cider vinegar

　　2 teaspoons sugar

　　2 1/2 teaspoons coarse salt

　　Freshly ground pepper

　　1 Granny Smith apple (optional)

　　

Step 1

Toss the cabbages together in a large bowl; set aside. Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain; set aside. Pour off all but about 1 tablespoon fat from the skillet.

　　

Step 2

Add the caraway seeds to the skillet, if desired; cook over medium heat, shaking the skillet often, until the seeds begin to pop, about 1 minute. Add the oil and garlic; cook, stirring, 10 seconds (do not let the garlic brown). Remove from heat; pour in the vinegar. Add the sugar and salt; stir until dissolved. Pour the dressing over the cabbage. Season with pepper. Toss thoroughly. Let stand at least 1 hour, or refrigerate, covered, overnight.

　　

Step 3

Just before serving, cut the apple into 1/4-inch-thick wedges or matchsticks. Add to the dressed cabbage along with the bacon, and toss again.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.