A good cabbage salad or coleslaw is a must-have for any gathering or occasion.
This recipe is a deliciously yummy coleslaw that is different from a traditional creamy slaw made with a mayonnaise dressing.
Every bite is refreshingly crisp, and includes:
• Red cabbage
• Sweet dried cranberries
• Buttery sweet cashews
• Crispy bacon
• Sweet Tangy Honey-Dijon vinaigrette
Every bite has the flavor of bacon, making it a light but meaty dish that can be served as a light entree or a tasty side dish.
It will make a great dish to take to a pot luck or to serve at a Sunday brunch.
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Warm Red Cabbage & Broccoli Slaw with Bacon
1 12-ounce bag broccoli slaw mix
2 cups red cabbage, shredded
2 cups kale, chopped
1/2 cup fresh parsley, chopped
3/4 cup dried cranberries
1/3 cup cashew, pieces
9 slices thick-cut bacon, cut into 1/2-inch strips
2 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
1/2 cup sherry vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
Toss together the broccoli slaw, cabbage, kale, parsley and cranberries in a large bowl.
Put the bacon in a large nonstick skillet; set over medium-high heat. Cook, stirring frequently, until well browned and crisp, 6 to 8 minutes. Remove to a paper towel–lined plate.
Pour off all but 2 tablespoons bacon fat from the skillet and add the olive oil. Add the shallot and cook over medium heat until softened, 2 to 4 minutes.
Next, add the vinegar, mustard and honey and whisk to combine. Bring to a simmer, then remove from the heat.
Immediately pour the dressing over the slaw mixture and toss to coat. Add the bacon and toss. Season with salt to taste.
Plate warm or place in fridge and let cool for 30 minutes to an hour.
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