Charred Cabbage, Bacon, and Carrot Salad


Brighten your table and plates with this crunchy salad dotted with crispy bacon and a hint of sharp blue cheese.

Charred Cabbage, Bacon, and Carrot Salad
Serves: 8 cups
  • 8 slices thick-cut bacon
  • 1 small red cabbage, quartered and cored
  • 2 cups shredded carrots
  • ¾ cup sliced green onion
  • ¼ cup red wine vinegar
  • 1½ teaspoons sugar
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • 1 cup chopped toasted walnuts
  • ½ cup crumbled blue cheese
  1. In a 12-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving ¼ cup drippings in a small bowl. Let bacon cool; coarsely chop. Wipe skillet clean.
  2. Place cabbage wedges, cut side down, in skillet. Cook over medium-high heat until charred, about 5 minutes per side. Remove cabbage from skillet; coarsely chop.
  3. In a large bowl, combine bacon, cabbage, carrot, and green onion. In a small bowl, whisk together reserved ¼ cup drippings, vinegar, sugar, mustard, salt, and pepper. Pour dressing over cabbage mixture; toss well. Sprinkle with walnuts and cheese.



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