Featured Italian Salads Special Recipe

How to make red Cabbage and Bacon salad

The red cabbage and bacon salad. There’s crunchiness in every bite. 


  • 1 small head red cabbage – very finely shredded
  • 1/3 cup extra virgin olive oil
  • 5-6 tbs balsamic vinegar
  • 1 lb bacon – cut into 1-inch pieces
  • kosher salt – to taste



  1. Shred the cabbage into your large serving bowl. 
  2. Heat 1 tablespoon of the olive oil in a large pan over medium heat.  Cook the bacon until crisp but not burnt.  When done, remove to a paper towel lined plate. 
  3. Add the remaining olive oil and the vinegar to the same pot and bring to a good simmer. When done, pot over the cabbage in your serving dish.
  4. Wipe the pan with a spatula of any bits and pieces left in the pan and add to the bowl as they will add more flavor.
  5. Taste for salt and adjust and then give the cabbage a very good toss so that the cabbage separates, and it is well combined with the dressing. 
  6. You may serve your red cabbage and bacon salad.

NOTE: best served at room temperature with a few slices of crust Italian bread. This can be made without the bacon, and I sometimes do that but add chopped walnuts or some canned, drained navy beans and even drained tuna. Just adjust the dressing.  It’s a great recipe to use your imagination. This dressing is also good over spinach. 



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