Warm Bacon and Cabbage Salad
Elevate your salad game with this Warm Bacon and Cabbage Salad, a hearty and flavorful dish that combines crispy, thick-cut bacon with tender sautéed cabbage and sweet red onion, all tossed in a tangy apple cider vinaigrette. Infused with Dijon mustard and honey for a perfect balance of savory and sweet, this quick and easy recipe is made entirely in one skillet, maximizing both flavor and convenience. Garnished with fresh parsley for a pop of color and freshness, this warm salad is ideal as a satisfying side dish or a light main course. Ready in just 30 minutes, it’s a delicious blend of smoky, crunchy, and tangy that will have you reaching for seconds.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 6 slices thick-cut bacon
- 1 small head green cabbage
- 1 medium red onion
- 3 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Chop the bacon into bite-sized pieces and set aside.
Remove the outer leaves of the cabbage and finely shred it. Peel and thinly slice the red onion.
Heat a large skillet or frying pan over medium heat. Add the chopped bacon and cook until it becomes crispy, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, leaving the rendered bacon fat in the skillet.
Add the sliced red onion to the skillet and sauté in the bacon fat for 2-3 minutes until softened.
Add the shredded cabbage to the skillet. Cook, stirring frequently, until the cabbage begins to wilt but still retains some crunch, about 4-5 minutes.
While the cabbage cooks, prepare the dressing in a small bowl. Whisk together the apple cider vinegar, Dijon mustard, honey, and olive oil until smooth. Season with salt and black pepper.
Return the crispy bacon to the skillet with the cabbage and onion. Drizzle the dressing over the mixture and toss everything to combine evenly. Cook for an additional 1-2 minutes to warm the dressing through.
Remove the skillet from the heat and transfer the salad to a serving bowl. Sprinkle the chopped fresh parsley on top as a garnish.
Serve the warm bacon and cabbage salad immediately, either on its own or as a side dish.
Nutrition Facts
Calories |
286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 931 mg | 40% | |
| Total Carbohydrate | 13.1 g | 5% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 7.4 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 81 mg | 6% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 485 mg | 10% | |
*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.
