Red Cabbage Salad with Bacon and Goat Cheese

Talk about an unlikely combination and a very unusual slaw. Three simple ingredients make up the basis and the title tells the tale. 

Shredded red cabbage combined with crispy crunchy salty bacon and smooth creamy goat cheese - ya, imagine that. The warm dressing is the thing that ties the whole shebang together with some of the reserved bacon drippings, vegetable oil and apple cider vinegar combined,  and mellowed out a tad with some white vinegar. Minced garlic and lots of coarse ground black pepper finish the story. 

Not exactly in the low calorie department, it is however lower in carbs and well worth the binge we enjoyed last night. Served on top of some quickly cooked chicken paillards, it's another fabulous quick and easy weeknight dinner.

We can thank Idaho a la CArte for this recipe too - bet you're wondering if there's anything in this cookbook that I haven't shared with you yet . I can only say stay tuned because there's more coming but once again I encourage you to purchase a copy. It's a fabulous collection of recipes put together to benefit the Boise Museum of Art. I have a suspicion that it may be going out of print because they no longer offer it for sale in the Museum store, but you can still find it on Amazon. 

Incicidentally, the salad's rather addictive and its siren call entices one to go back for more. It would be a great addition to a buffet because it holds beautifully, but not forever because the goat cheese requires some refrigeration. Also, there's a lot of oil in the dressing so you may want to cut it back a bit. I didn't but next time I make it I will. Also, the addition of chopped apples and a few toasted walnuts might just put it over the top, but it's fine the way it is too. Just sayin'. 

Red Cabbage Salad with Bacon and Goat Cheese (from JBug’s Kitchen adapted from Idaho a la Carte)

8 ounces sliced bacon

1 – pound red cabbage

5 ounces Montrachet or other goat cheese, crumbled

 

Dressing:

1/4 cup reserved bacon drippings

1/2 cup vegetable oil

2 tablespoons apple cider vinegar

2 tablespoons white vinegar

2 cloves garlic, minced

Coarse ground black pepper

Cut bacon into quarter inch pieces and cook until crisp. Remove from pan and drain on paper towels. Reserve 1/4 cup of bacon drippings. Shred red cabbage and move to a large bowl. Combine with cooked bacon and crumbled goat cheese. Toss with warm dressing, garnish with freshly ground black pepper. Makes 6 servings.

For dressing combine bacon drippings, vegetable oil, vinegars and garlic. Heat dressing in microwave for 30 seconds or until just warmed through.

A year ago - Italian Stuffed Anaheim Peppers 

Two year's ago - Shrimp Salad with Orange and Tarragon

Comments

[Lea]

Ok - it looks and sounds so good (just like every recipe before)- I just ordered me a copy of the cookbook! I can't wait!

[June]

Lea - I'm so excited you sent for the book. It'll be a fabulous addition to your collection. There's not ONE thing I've made from it that hasn't been stellar.

[Lorraine]

I guess it is time I expanded my cookbook collection too. This slaw screams EAT ME! Bacon fat...for sure.

[June]

I don't know Lorraine. I think you need a card file to find what you've got. LOL