I don’t like coleslaw with too much mayo.
This is warm bacon vinegar heaven.
In a large skillet cook 3 or 4 slices of diced bacon until crisp. Drain on paper towel.
Add 1/3 cup of diced onion to the bacon fat in the skillet
and cook until softened (about 2 minutes).
Pour in 1/4 cup of cider vinegar and 1/4 cup of water into the pan.
Stir and scrape up the browned bits in the pan and bring to a boil.
Add 4 packed cups of shredded cabbage to the pan and salt and pepper.
Cook, stirring until wilted but crunchy about 4 minutes.
Season and Serve.