Red Cabbage and Bacon Salad with Blue Cheese
Bold, vibrant, and irresistibly flavorful, this Red Cabbage and Bacon Salad with Blue Cheese is the perfect combination of textures and tastes. Crisp shredded red cabbage forms the base for this colorful dish, while crispy bacon bits and toasted walnuts deliver a satisfying crunch. Creamy, tangy blue cheese perfectly complements the smoky bacon and sharp cider vinegar dressing—a medley enhanced by a touch of honey and Dijon mustard for a sweet and savory balance. Thinly sliced green onions add a fresh, zesty bite, rounding out this versatile salad that’s perfect as a light meal or a unique side dish. Quick to prepare in just 30 minutes and bursting with bold flavors, this crowd-pleaser can be served immediately or chilled for even more flavor. Ideal for BBQs, weeknight dinners, or potlucks, this recipe is a surefire way to elevate your salad game!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1 small head red cabbage
- 6 slices bacon
- 120 grams blue cheese
- 3 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 60 grams walnuts
- 2 stalks green onions
Instructions
Remove any tough outer leaves from the red cabbage and slice it thinly. Place the shredded red cabbage into a large mixing bowl.
In a large skillet, cook the bacon over medium heat until crispy, about 6–8 minutes. Transfer the cooked bacon to a plate lined with paper towels to drain excess fat. Once cooled, crumble the bacon into bite-sized pieces and set aside.
In the same skillet, toast the walnuts over medium heat for 2–3 minutes or until lightly browned and fragrant. Remove and set aside to cool.
In a small bowl, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, salt, and black pepper to make the dressing.
Thinly slice the green onions and add them to the bowl with the red cabbage.
Crumble the blue cheese over the cabbage, then add the crumbled bacon and toasted walnuts.
Pour the dressing over the salad and toss gently to combine, ensuring the cabbage is evenly coated.
Transfer the salad to a serving dish and let it sit for 5 minutes to allow the flavors to meld. Serve immediately or refrigerate for up to 2 hours before serving.
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 809 mg | 35% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 10.3 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 247 mg | 19% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 543 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
