by - 5:23 AM

This salad is one of my favorites because of the crunchiness in every bite. Be certain
to slice the cabbage very thinly, using either a mandoline slicer or a food processor.
It is a great winter salad, and delicious with the crisp bacon, but I sometimes enjoy
it with just the olive-oil-and-balsamic-vinegar dressing.
1 small head red cabbage, very finely shredded
¼ cup extra-virgin olive oil
1 pound sliced bacon, cut into 1-inch pieces
5 tablespoons balsamic vinegar
Kosher salt
Shred the red cabbage into a large serving bowl. Heat 1 tablespoon olive oil in a large
skillet over medium heat. Cook the bacon until crisp, about 5 to 6 minutes, then remove
to a paper-towel-lined plate. Pour off most of the fat, and return the pan to the heat.
Add the remaining olive oil and the vinegar to the skillet. Bring the liquid to an
energetic simmer, and pour the hot sauce over the cabbage in the bowl. Mop out the
skillet with a handful of the cabbage to get the crusty bits from the bottom of the pan,
and add to the bowl. Season with the salt, and toss well so the cabbage doesn’t stick
together. Serve warm or at room temperature.

You May Also Like