Ginger Bacon Breakfast Slaw
Prep time
Cook time
Total time
A delicious combination of all five tastes: We have the sweet of the onions and the red bell pepper, the sour/tangy notes of the citrus, the piquancy of the ginger and jalapeño, the salt from the bacon, the refreshing crisp bitter of brassica cabbage, all tied together with the umami of the butter fat and sesame oil. Good gracious, yum.
Recipe type: Breakfast
Serves: 4
  • 2 TBSP Butter
  • 6 slices of chopped Bacon
  • 1 Onion
  • Half of a Jalapeño (or more, if you like spicy or you have a mild jalapeño)
  • 2 inches Ginger Root, minced
  • 3 cloves of garlic (minimum!), crushed/minced
  • 1 Red Bell Pepper, thinly sliced in whatever size you prefer
  • Savoy Cabbage, shredded
  • 1 lime (maybe 2!)
  • 1 TBSP sesame oil
  • Sesame Seeds
  1. Saute the butter, bacon, onion, and jalapeño on medium heat in a large skillet until the onions are translucent and the bacon is slightly crisp.
  2. Add the minced ginger and garlic.
  3. Stir and cook for about 60 seconds or until the garlic starts to brown.
  4. Add in the red pepper, stir, and cook for 60 seconds. (Our goal is not really to cook the veggies, but just coat them in that wonderful butter and bacon grease and warm them slightly.)
  5. Turn down the heat, and add the shredded cabbage. The cabbage is done when it's warm and just slightly wilted with still a little crunch.
  6. Drizzle the sesame oil all over the cabbage.
  7. Squeeze in the juice of one lime, and stir to mix it all together.
  8. Garnish with sesame seeds.
  9. Optionally, serve with a sunny side up or poached egg.
Recipe by Revived Kitchen at