Summary

Ingredients

• 500 g carrot (s)
• 1 ½ kg pointed cabbage
• salt and pepper
• 12 slices bacon
• 2 onions)
• 6 tablespoon balsamic vinegar, white
• 8 tablespoon chili sauce, sweet Thai
• 5 tablespoon oil
• 1 some parsley
• some chilli for garnish
• 2 tablespoon water

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Instructions

1. Peel and wash the carrots and cut or slice them into sticks. Clean and wash the pointed cabbage, then quarter and remove the stalk. Cut the cabbage into fine strips. Knead vigorously with about 1 teaspoon of salt.
2. Peel and dice the onions.
3. Fry the bacon slices in a pan until crispy in portions without adding any fat. Remove and drain on kitchen paper. Finally, pour off the fat - except for 1 tablespoon.
4. Now fry the onions in the remaining hot bacon fat. Deglaze with balsamic vinegar and 2 tablespoons of water, remove from heat. Stir in the chili sauce and season as needed. Add the oil and mix in. Now mix the pointed cabbage, carrots and the marinade. Let it steep for about 45 minutes.
5. Now roughly break the bacon. Season the salad to taste and serve with the bacon chips. Serve garnished with parsley and chilli.
6. Serve with a cold beer.