This recipe is from my new book and it’s too good not to share! Feel free to swap with whatever you have on hand now. I could eat this bacon and date cabbage salad every day. To get 30+ more easy, affordable and delicious recipes like these, check out YOU CAN DROP IT! on amazon now.
(Makes 4 servings, approx. 2 cups each)
Total Time: 15 min.
Prep Time: 12 min.
Cooking Time: 3 min.
- Nonstick cooking spray
- 3 slices center-cut bacon (nitrate- and nitrite-free)
- 3 Tbsp. olive oil
- 1 medium shallot, thinly sliced
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. all-natural fig preserves
- 1 Tbsp. fresh thyme leaves
- 2 (14-oz.) bags shredded cabbage (or coleslaw mix)
- Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
- 3 Medjool dates, pitted, chopped
- Heat oven to 400° F.
- Line small baking sheet with parchment paper; lightly coat with spray.
- Arrange bacon on a sheet in one layer. Bake for 15 to 20 minutes until crisp (or according to package directions); set aside.
- While bacon cooks, heat oil in a medium nonstick skillet over medium heat.
- Add shallot; cook, stirring frequently, 2 to 3 minutes, or until translucent. Remove from heat.
- Add vinegar, preserves, and thyme; stir to make the dressing. Set aside.
- Place cabbage in a large heatproof bowl; pour warm dressing over cabbage. Mix salad thoroughly; season with salt and pepper, if desired.
- Garnish with bacon and dates. Divide evenly among eight serving plates.
- Try this recipe with other fruit preserves (apricot, apple, black currant, etc.).
- To make this a satisfying breakfast (with plenty of extra credit) top the salad with 2 eggs and pair with a toasted whole-grain English muffin.
- To make this a yummy lunch option, pair it with a serving of Creamy Chicken Salad (see page XX) and a whole-grain toasted English muffin.
- To make this a satisfying dinner, omit the English muffin from the lunch option and have one to two servings of the salad mixture to ensure you can be dinner and done!