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Cook bacon in a large skillet over medium heat until crisp, 5 to 7 minutes. Transfer to a paper-towel-lined plate. Reserve 1 tablespoon bacon fat; discard the rest. Chop the bacon when cool enough to handle.
Whisk sour cream, mayonnaise, vinegar, pepper, salt and the reserved bacon fat together in a large bowl. Add cabbage, carrot and scallions; toss to coat. Stir in cheese and the chopped bacon.
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