Red Cabbage, Bacon and Avocado Salad
September 14th, 2012
This salad is to make up for all the cookies I have been eating. Kind of. I mean it does have bacon in it, and avocado, but avocado is a healthy fat, right?
And my goodness this is so good.
I have to revoke my “blustery Fall comments” from Monday. We have had a change of plans here, and it will be 80 today. I think a SALAD FOR DINNER is totally in order.
This is fast, easy and so packed with flavor you will be amazed! I love the peppery, crunchy red cabbage, crispy salty bacon and creamy avocado. I also added green onion, radishes and crunchy almonds for more flavor and texture.
I also have to add that I think this would be phenomenal served with a great piece of salmon- don’t you think? Or add grilled chicken to it? Or piled on a burger as a slaw? Mmmmm, the possibilities….
To make this salad, this is what you do:
In the jar of a blender, combine all of the vinaigrette ingredients. Blend until smooth and creamy, season to taste with kosher salt and set aside.
In a large bowl, combine the cabbage, bacon and parsley.
Drizzle with a few tablespoons of the vinaigrette to start (you can always add more!) and toss to coat everything.
Then add in the radishes, almonds and green onion and toss to coat. Seaon to taste with kosher salt.
Pile onto a platter.
Oh! Don’t forget to add the avocado chunks over the top!
Recipe: Red Cabbage, Bacon and Avocado Salad
Ingredients
- Balsamic Vinaigrette
- 1 small head red cabbage, cored and thinly sliced
- 4 pieces bacon, cooked to crispy and drained
- ½ cup fresh flay leaf parsley, chopped
- 3 green onions, thinly sliced
- 4 large radishes, thinly sliced
- ¼ cup slivered almonds
- 1 large avocado, cut into chunks
- Balsamic Vinaigrette
- 2 cloves garlic, minced
- 1 Tablespoon Dijon Mustard
- 2 teaspoons brown sugar
- ¼ cup balsamic vinegar
- 1/3 cup olive oil
- Kosher salt to taste
Instructions
- 1. In the jar of a blender, combine all of the vinaigrette ingredients. Blend until smooth and creamy, season to taste with kosher salt and set aside.
- 2. In a large bowl, combine the cabbage, bacon and parsley.
- 3. Drizzle with a few tablespoons of the vinaigrette to start (you can always add more!) and toss to coat everything.
- 4. Then add in the radishes, almonds and green onion and toss to coat. Seaon to taste with kosher salt.
- 5. Pile onto a platter.
- 6. Oh! Don’t forget to add the avocado chunks over the top!
Preparation time: 15 minute(s)
Number of servings (yield): 6
alright fine. i’ll eat cabbage.
9:02 am on September 14th, 2012
This salad is SO my jam. Thanks for sharing it. I can’t wait to make it. With this LA heatwave I think it could be the only thing I could handle making in my kitchen!
5:31 pm on September 15th, 2012
Ah ha! You won’t even notice that your getting all your veggies in! Mostly you just taste the avocado and bacon :)
8:36 pm on September 15th, 2012
Oh good!! Salad’s are perfect for all the gross steamy weather.
8:36 pm on September 15th, 2012
I love this salad Heather. Perfect when you can get all the flavors in one bite.
8:50 pm on September 15th, 2012
I make something similar to this and it was my addiction for awhile. I love your vinaigrette!
1:33 pm on September 16th, 2012
This looks heavenly!
11:21 am on September 19th, 2012
Love love love this salad! Thanks for sharing it – I found I needed to add a bit more sugar to the dressing to offset the tang of the Dijon, but overall, this was a huge crowd-pleaser. Will definitely be making it again!
2:05 pm on September 21st, 2012
[...] visit site here) Filed Under: Salad Recipes [...]
12:55 am on April 6th, 2013