1/2 head cabbage, finely sliced
4 slices bacon, diced
2 tablespoons sugar
1 small Melissa’s organic shallot, finally minced
1/4 cup cider vinegar
1/2 cup mayonnaise
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground cracked pepper
Place cabbage in a large mixing bowl; set aside.
Cook bacon in a 9-inch sauté pan over medium heat until almost crispy, stirring occasionally. Add shallot and cook two more minutes.
While bacon is cooking, whisk together remaining ingredients in a small mixing bowl. After the shallot has finished cooking, stir this sauce mixture into the pan with the bacon and shallot. Increase heat to medium/high, and simmer for one minute, until fully combined, and slightly thickened. Remove from heat and immediately pour over the sliced cabbage. Toss together and serve immediately.
This will keep in the refrigerator for up to two days.