Like many of you out there..I am CRAVING greens right now!!
After the deluge of the holidays, I am content to avoid sugar and overeating for a very long time (I’d like to say forever..but then I probably wouldn’t be being realistic with myself!)!!
I stumbled upon this recipe at The Willing Cook, one of my blogging comrades. I was eager to give this recipe a go, and I was NOT disappointed!
I was never much of a cabbage person growing up, but have since learned to love it. It’s nutritious, cheap, and adds great crunch to so many things. I love how this salad will keep it’s crunch even with the dressing on it….makes it easy to eat this for a lunch the next day! I can also see how this will be a perfect picnic salad come summer too!
So grab the groceries, and put this on the list…a must try recipe!!
- 1 pound cabbage, shredded or finely sliced
- ½ pound bacon (I prefer Trader Joe's Applewood Smoked)
- 2 green onions, finely chopped (white and green parts)
- ½ cucumber, diced
- ¼ cups toasted, slivered almonds (350 degree oven for 3-7 minutes until golden)
- ¼ cups sunflower seeds
- 2 tablespoons toasted sesame seeds
- Optional: dried cranberries or diced apple
- Balsamic Dressing (Makes about 1 cup):
- ¼ cups balsamic vinegar
- 3 tablespoons water
- ½ teaspoon honey
- ½ teaspoons kosher salt
- ½ teaspoon Dijon mustard
- 1 clove garlic, minced
- ⅛ teaspoons black pepper
- 1 teaspoon herbs of choice (oregano, basil, thyme, tarragon)
- ½ cups olive oil, extra-virgin
- Finely slice or shred your cabbage, toss into a salad bowl along with the other salad ingredients.
- Make your dressing. Taste and adjust seasoning to your preference.
- Toss the salad with the dressing, to taste. Start with less, you can always add more!
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