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Nov 12, 2018

Apple and Bacon Red Cabbage Salad with Pecans

Apple and bacon red cabbage salad with pecans and an apple cider and Dijon vinaigrette - a delicious way to enjoy fresh cabbage without smothering it in mayonnaise.

Apple and Bacon Red Cabbage Salad

This apple and bacon red cabbage salad is fresh and light. The salad is tossed with a small amount dressing, which brings together the apple, cabbage, and bacon flavors.

I'm a big fan of raw cabbage, especially red cabbage. It adds a nice crunch to any salad, and it lasts a long time in the fridge, even when shredded. It's also a great addition to tacos.

Apple and Bacon Cabbage Salad with Pecans


This salad is easy to make ahead or take to a picnic or potluck because the cabbage does not wilt the way lettuce does.

To keep the apples from turning brown, I tossed the slices in orange juice before adding them to the salad. You could use any citrus juice, but I like the hint of sweetness that the orange juice adds.

This recipe has been inspired by the book Mark Bittman's Kitchen Matrix: More than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities. Over 700 recipes in 300 pages! This recipe came from the section Cabbage +12 Ways.

There are four sections: Braised, Raw, Soup, and Stir-Fried. I decided to make one of the raw salads, although I changed it up a tiny bit.

I'm spending the year cooking through sections of the book with Wendy of A Day in the Life on The Farm and Camilla of Culinary Adventures with Camilla. It's hard to believe, but we are almost done!

Check out what Camilla and Wendy make with cabbage:


Cabbage salad with apples and pecans

This recipe generously served four. If you have leftovers, they will keep nicely in the refrigerator for at least a couple of days.

You can also customize this salad by changing the dressing or adding additional ingredients such as raisins or dried cranberries.

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salad, cabbage, bacon
Salad
American
Yield: 4 servings

Apple and Bacon Red Cabbage Salad with Pecans

ingredients


  • 6 cups shredded red cabbage (about 1/2 head of cabbage)
  • 1/2 cup chopped pecans
  • 2 sliced green apples
  • 4 ounces bacon, chopped, cooked, and drained
  • 3 tablespoons olive oil
  • 1 1/2 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped shallots
  • Black pepper to taste
  • 1/4 cup chopped flat leaf parsley

instructions


  1. Add the cabbage, pecans, apples, and bacon to a large bowl. 
  2. In a jar with a lid, add the olive oil, vinegar, mustard, shallots, and black pepper. Shake the jar to mix the ingredients, and pour over the cabbage mixture. 
  3. Toss the salad in the dressing and garnish with the parsley. 
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Karen's Kitchen Stories
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