Salads
Warm Bacon and Cabbage Salad
The Quirky Foodster Team
Ingredients
- 200 g (7 oz) streaky bacon, chopped
- 1/2 head green cabbage, thinly shredded
- 1 tbsp wholegrain mustard
- 2 tbsp cider vinegar
- 3 tbsp olive oil
- 1 tsp honey
- Salt and pepper to taste
Method
- Fry the chopped bacon in a dry pan over medium heat until crisp, about 6–8 minutes; remove and set aside, reserving 1 tablespoon of the fat.
- Add the shredded cabbage to the same pan and toss over medium heat for 3–4 minutes until just wilted but still with some crunch.
- Whisk together mustard, cider vinegar, olive oil and honey to make the dressing.
- Transfer the warm cabbage to a serving bowl and toss with the dressing.
- Scatter the crisp bacon over the top.
- Season with salt and pepper and serve warm.
Introduction: Drawing on the classic pairing of bacon and cabbage central to Irish cooking, this warm salad transforms the traditional combination into a lighter dish, tossing crisp bacon and wilted cabbage with a sharp mustard dressing.
Cultural Background: Drawing on the classic pairing of bacon and cabbage central to Irish cooking, this warm salad transforms the traditional combination into a lighter dish, tossing crisp bacon and wilted cabbage with a sharp mustard dressing.
Tips: Don't overcook the cabbage; a brief toss keeps it vibrant and slightly crisp rather than soft and soggy.
Variations: Toasted walnuts or a crumble of blue cheese make a nice addition. Not authentically vegetarian; a vegetarian version can substitute smoked tempeh or omit the bacon for a mustard-dressed cabbage salad.
Storage: Best served fresh; the cabbage will soften if stored.
Reheating: Not recommended; serve fresh and warm.
Nutrition: Per serving (approx.): 280 kcal, 22g fat, 8g carbohydrate, 13g protein.
FAQs:
Q: Can I use kale instead of cabbage?
A: Yes, kale works well and holds up nicely to the warm dressing.
Q: What can I substitute for cider vinegar?
A: White wine vinegar is a suitable substitute.
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