Teresa's Recipes
Cabbage and Bacon Salad
Dive into this delightful Cabbage and Bacon Salad, where crunchy cabbage meets the savory richness of crispy bacon, all brought together by a zesty dressing. This salad is not just a side dish; it's a celebration of textures and flavors that will brighten up any meal. The combination of fresh parsley and Parmesan cheese adds a herbaceous note and a touch of creaminess, while the sweet cherry tomatoes and sharp red onion provide a colorful contrast. Perfect for summer barbecues or as a light lunch, this salad is a modern twist on traditional coleslaw, with roots that trace back to ancient culinary practices where cabbage was a staple in various cultures.
Ingredients
- 4 cups, shredded Cabbage
- 6 slices, cooked and crumbled Bacon
- 1/2, thinly sliced Red onion
- 1 cup, halved Cherry tomatoes
- 1/4 cup, chopped Fresh parsley
- 1/2 cup, grated Parmesan cheese
- 1/4 cup Olive oil
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Dietary Notes
- Servings: 6
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for bacon)
- Calories: 220
- Fat: 15g
- Carbs: 10g
- Protein: 7g
- Sodium: 400mg
- Sugar: 2g
Instructions
- In a large mixing bowl, combine the shredded cabbage, crumbled bacon, sliced red onion, halved cherry tomatoes, grated Parmesan cheese, and chopped parsley. Toss gently to mix.
- In a separate small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and black pepper until well combined to create the dressing.
- Pour the dressing over the cabbage mixture and toss thoroughly to ensure everything is evenly coated.
- Allow the salad to sit for about 10 minutes. This resting period helps the flavors meld beautifully.
- Serve chilled, garnished with additional parsley or Parmesan if desired, and enjoy this refreshing dish!
Tips
- For added crunch, consider adding some sunflower seeds or walnuts.
- Feel free to substitute the bacon with a vegetarian option, such as smoked tempeh or omit it entirely for a lighter version.
- This salad can be made ahead of time; just keep the dressing separate until you're ready to serve.