1/2 lb. bacon, cut into 1" pieces
1 lg. onion, chopped
1 c. celery, sliced thin
1/2 tsp. celery seed
1 sm. cabbage, red or green, shredded
1/4 c. balsamic vinegar
1 c. Swiss cheese, cut into strips
1/4 c. cashew nuts

Cook bacon in large pan until crisp. Drain off all fat except for 3 tablespoons.

Set bacon aside. Saute onion and celery a few minutes. Add cabbage, celery seed, salt and pepper. Stir all and cook until crisp tender. Remove from heat and put cashews and vegetables into a large serving bowl. Add balsamic vinegar, cheese and bacon. Toss well. Serves 6.