Cooked German cole slaw: Shred cabbage, let macerate for 30 min. Mince, save drippings in pan. Sauté onions & pepper in drippings. When cabbage has reduced by add sautéed veg, minced bacon, and vinegar. Add sugar if necessary.
Tijuana Cole Slaw - This slaw takes off on a cabbage-onion-chile salad dressed with Mexican crema and lime that a Mexican neighbor used to make. It is delicious alongside anything grilled or frankly, tucked into a soft corn tortilla all on its own.