Family Chow Hall

Red Cabbage Salad

March 3rd, 2006

Looking for something different? Try making this colorful salad instead of coleslaw.

Using vinegar and oil, bacon and red cabbage, this salad is a bright and pleasant change of pace.

This went well with BBQ chicken and wild rice. Looked lovely on my plate.

Red Cabbage Salad
serves 6 / prep. time: 15 minutes

5 slices of bacon
1 t. sugar
2 T. rice vinegar
1/4 c. dry white wine
1/2 head of red cabbage
1 T. light olive oil
1/2 t. salt
1/4 t. pepper

Shred the cabbage as thinly as you can. In a skillet, fry the bacon until crisp. Remove to a plate and drain. Into the bacon grease, add the sugar, vinegar, and wine. Stir this until the sugar is dissolved. Pour over your shredded cabbage. Finally, drizzle the oil over all and sprinkle with salt and pepper. Crumble the bacon on top. Serve this salad at room temperature.

For more of a kick, use apple cider vinegar instead of the rice vinegar.

Longer post next time — looking forward to a busy day.

Entry Filed under: Recipes, Side Dishes, salads