Friday, July 4, 2008

RECIPE: Colourful Cabbage Salad

This recipe is a family favourite and one that I prepare on a regular basis year-round. One thing I love about it is that I can make a large batch and it will keep in the fridge well for 3-4 days (although it's rare that it lasts that long around here). You could easily substitute whatever fresh vegetables you have on hand for the peppers and carrots. Moat of the prep time for this salad is chopping the vegetables. Use a food processor to shred the cabbage - this will speed your prep time considerably!

Time: 45 minutes
Serves: 6-8 as a side dish

1 *small* cabbage, shredded (or approx. 1/2 a large cabbage)
1 medium onion, chopped
2 medium carrots, diced
1/2 a medium red pepper, finely chopped
6 strips regular or turkey bacon, cooked until crisp and crumbled (optional but tasty!)
3/4 cup cheddar cheese, cut into small (1/2" or less) cubes
1/2 cup mayonnaise
1/2 cup sour cream
2 tbsp white wine vinegar
1 tbsp honey mustard
1 tsp celery seed
1/4 cup fresh parsley, chopped fine

1. In a large bowl, combine cabbage, onion, carrots, red pepper, bacon and cheese.

2. In small bowl, combine remaining ingredients and mix until well combined.

3. Pour dressing over cabbage mixture and stir until vegetables are well coated with dressing.

4. Transfer to serving dish. Can be served immediately or prepared up to 24 hrs in advance.

1 comment:

  1. I find cabbage to be very handy to have around, I buy the coleslaw mix in the one pound bag and use it in place of lettuce in a salad, making Runzas and in my tacos and corned beef and cabbage. I just fold the opened end of the bag and secure it with a binder clip and I've kept in the fridge for 10-15 days, I'm tellin' ya this stuff is tough. It's also has more nutrients than lettuce.


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