Ingredients with Measurements:
- 1 head of cabbage, thinly sliced
- 6 slices of bacon, cooked and crumbled
- 1/2 cup of dried cranberries
- 1/2 cup of chopped walnuts
- 1/4 cup of apple cider vinegar
- 1/4 cup of olive oil
- 2 tablespoons 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 thinly sliced cabbage, cooked and crumbled bacon, dried cranberries, and chopped walnuts.
2. In a separate bowl, whisk together the apple cider vinegar, olive oil, honey, salt, and pepper.
3. Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
4. Serve immediately or chill in the refrigerator until ready to serve.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 18g
Carbohydrates: 18g
Protein: 5g
Fiber: 4g
Substitutions for ingredients:
- Instead of bacon, you can use cooked chicken or turkey.
- Instead of dried cranberries, you can use raisins or chopped dried apricots.
- Instead of walnuts, you can use pecans or almonds.
- Instead of apple cider vinegar, you can use white wine vinegar or lemon juice.
- Instead of honey, you can use maple syrup or agave nectar.
Variations:
- Add sliced apples or pears for a sweet and crunchy addition.
- Add crumbled blue cheese or feta cheese for a tangy and salty flavor.
- Add sliced red onions or scallions for a pop of color and flavor.
Tips and tricks:
- To make the salad ahead of time, keep the dressing separate and toss everything together right before serving.
- To make the salad more filling, add cooked quinoa or brown rice.
- To make the salad more colorful, use a mix of green and purple cabbage.
Storage instructions:
Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
N/A
Presentation ideas:
Serve the salad in a large bowl or on individual plates.
Garnishes:
Garnish with additional chopped walnuts or dried cranberries.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Serve with a side of roasted vegetables or a crusty bread.
Troubleshooting advice:
If the salad is too dry, add more dressing. If it's too wet, add more cabbage.
Food safety advice:
Make sure to thoroughly wash the cabbage before slicing it.
Food history:
Kerguelen is a French territory in the Indian Ocean known for its rugged terrain and harsh climate. Cabbage is a common vegetable in French cuisine, and this salad is a hearty and flavorful way to enjoy it.
Flavor profiles:
This salad is sweet, salty, and crunchy, with a tangy and slightly sweet dressing.
Serving suggestions:
Serve this salad as a side dish or as a light lunch.
Related Categories
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