Grilled Cole Slaw with Bacon

I was inspired by something I saw on the Food Network and realized I had a HUGE head of cabbage in the refrigerator from my aunt and uncle; seriously, this head of cabbage was bigger than my head...about the size of a basketball. Whatever they did with their garden, they did it right because they had some great vegetables this year. When I think of coleslaw, I think of cabbage, carrots, and mayonnaise. I am not the biggest fan of mayonnaise so I generally try to avoid recipes that ask for it or I replace the mayonnaise with sour cream or (if I must) Miracle Whip. I also thought: Mayonnaise is popular on BLTs as well, so why not add bacon to this?

Tips:

Variety - You don't need to use regular cabbage; red cabbage can easily be used and the same goes for using red onion instead of white.
Keeping it light - Turkey bacon can be used in this recipe and I even suggest using it. 
Use a big bowl - This recipe makes a big batch of coleslaw, so be prepared and use an extra-large bowl for your mixing. 
Make a mess - Don't be afraid to get your hands dirty! Mixing with your hands is totally okay as long as you have washed them.

Cook Time: 10 minutes 

Prep Time: 20-25 minutes

Servings: 10 cups

1 head of cabbage, cut in quarters

3 large carrots, peeled

1 large onion, cut in half

3 slices of bacon, diced 

1 Tablespoon bacon drippings

2 Tablespoons sour cream or miracle whip

3 Tablespoons red wine vinegar

1 Tablespoon white vinegar
1 Tablespoon lemon juice
1 teaspoon Dijon or yellow mustard

1 teaspoon of garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions:

1) Preheat the grill (or grill pan) to medium high.

2) Place cabbage, carrots and onion on the grill. Cook 10-12 minutes, turning halfway through, or until grill marks are left on the vegetables and the outer cabbage leaves begin to char.

3) Place vegetables on a baking sheet to cool.

4) In a medium skillet over medium heat, cook the bacon until crisp. Transfer bacon to a paper towel-lined plate to absorb excess grease.

5) Turn off the heat and drain all but 1 Tablespoon of bacon drippings from the skillet.

6) Add the sour cream, red wine vinegar, white vinegar, lemon juice, mustard, garlic powder, salt and pepper to the skillet and whisk all of the ingredients together until smooth. Set aside.

7) Prepare the vegetables: finely shred the cabbage, julienne or chop the carrots, slice the onion and place them into a large bowl.

8) Add the dressing and bacon pieces to the vegetables and toss.

9) Refrigerate for at least 2 hours and serve.