I put this together when my CSA sent me a giant, perfect head of red cabbage, and I had an invite to a German-themed potluck. It is a simple riff, but good enough to write it down. Nothing is set in stone.
1 head red cabbage
1 sweet onion
1 green pepper
Shred all slaw ingredients, removing any bulky bits. Store in a resealable container or gallon Ziploc bag.
apple cider vinegar
prepared dijon mustard
salt and pepper
I prefer to make a vinaigrette in a wide wooden salad bowl, but any old bowl will do. Put in enough ACV to start, maybe 1/3 of a cup. Add mustard powder, celery seed, and a dab of dijon. The dijon helps the dressing emulsify. Drizzle in walnut oil (olive oil will do) beating with a fork until the acid balance is just right, and then add in the bacon jam a teaspoon at a time until you’re happy with it. Salt and pepper to taste. Then transfer the dressing to a jar, and dress salad as needed. If you store the slaw undressed. this salad will keep for 3 days or so.