For many years now, my favorite coleslaw was a recipe from an old friend from my upstate New York days. The other day, I was in the mood for something a little different. I scoured my recipe file and found this one for a warm coleslaw that I had never tried before. I modified it a bit -- left out the celery seed because I hate celery seed. The original source escapes me.
2 cups shredded cabbage
1 red onion, cut in half and thinly sliced
2 - 4 slices of bacon, cut into small pieces (because everything is better with bacon)
1/4 cup sugar
3 TBSP white vinegar
1/8 tsp paprika
Cook the bacon in a deep skillet until crispy. Remove the bacon and saute the onion is the bacon fat (yes, I know this is not good for me). Add the sugar, vinegar, paprika and salt. Heat until sugar is dissolved. Pour over the cabbage. Top with bacon and toss. Serve warm.
This recipe could easily be doubled, but I don't think you would need to double all of the dressing ingredients, as I had plenty of "juice" left in the bowl.