Ingredients with Measurements:
- 1 head of green cabbage, thinly sliced
- 6 slices of bacon, cooked and crumbled
- 1/2 red onion, thinly sliced
- 1/2 cup of chopped fresh parsley
- 1/4 cup of apple cider vinegar
- 1/4 cup of olive oil
- 1 tablespoon of honey
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, combine the sliced cabbage, crumbled bacon, sliced red onion, and chopped parsley.
2. In a separate bowl, whisk together the apple cider vinegar, olive oil, honey, salt, and pepper until well combined.
3. Pour the dressing over the cabbage mixture and toss until evenly coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Refrigerate for at least 30 minutes before serving.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 210
Fat: 16g
Carbohydrates: 12g
Protein: 6g
Sodium: 320mg
Sugar: 7g
Fiber: 4g
Substitutions for ingredients:
- You can use turkey bacon instead of regular bacon.
- Red cabbage can be used instead of green cabbage.
- White wine vinegar or rice vinegar can be used instead of apple cider vinegar.
- Maple syrup or agave nectar can be used instead of honey.
Variations:
- Add sliced apples or pears for a sweet and crunchy addition.
- Top with crumbled blue cheese or feta cheese for added flavor.
- Add sliced almonds or pecans for a nutty crunch.
Tips and tricks:
- To make this salad ahead of time, prepare the cabbage mixture and dressing separately. Combine them just before serving.
- For a creamier dressing, add 1/4 cup of mayonnaise to the dressing mixture.
- To make this salad a full meal, add grilled chicken or shrimp on top.
Storage instructions:
Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve this salad in a large bowl or on individual plates. Garnish with additional chopped parsley or bacon crumbles.
Garnishes:
Additional chopped parsley or bacon crumbles.
Pairings:
This salad pairs well with grilled meats, such as chicken or steak.
Suggested side dishes:
Serve this salad with a side of garlic bread or roasted vegetables.
Troubleshooting advice:
- If the salad is too dry, add more dressing or a splash of olive oil.
- If the salad is too salty, add more cabbage or a splash of vinegar.
Food safety advice:
- Make sure to cook the bacon thoroughly before adding it to the salad.
- Store any leftover salad in the refrigerator and consume within 3 days.
Food history:
Cabbage has been a staple in many cultures for centuries. It is often used in salads, soups, and stews.
Flavor profiles:
This salad has a sweet and tangy flavor from the honey and apple cider vinegar dressing, and a salty crunch from the bacon.
Serving suggestions:
Serve this salad as a side dish or as a main meal with grilled chicken or shrimp on top.
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