Danish Cabbage Salad With Radishes And Candied Bacon
User Reviews
5
8 reviews
Excellent
-
Servings
4
Danish Cabbage Salad With Radishes And Candied Bacon
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- ½ cabbage about 8 oz, thinly sliced into 1 inch strips, small
- ½ cup green peas shelled
- 4 radish thinly sliced, large
- 2 sprouts broccoli, kale or alfalfa will work, handfuls
- 4 Bacon strips
- 2 tablespoons coconut sugar
- 2 tablespoons maple syrup
- 1 tablespoon butter
For the honey-mustard vinaigrette:
- 1 tablespoon Dijon mustard
- 2 garlic finely minced or pushed through garlic press, small cloves
- 1 teaspoon honey
- 3 tablespoons olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 325 F.
- Put coconut sugar in a shallow bowl.
- Add maple syrup in a second shallow bowl. Dip bacon into a maple syrup first and then coat it with a sugar.
- Place on a parchment lined baking dish and bake for 25 minutes. Once the bacon is baked, let it cool and cut into lardons.
- Meanwhile, heat butter in large skillet and over medium heat. Add cabbage and cook until browned around the edges, around 4-5 minutes.
- In a large bowl, add fried cabbage, bacon lardons, radishes, green peas and sprouts. In a small bowl combine all ingredients for the vinaigrette and drizzle the vinaigrette over the salad.
- Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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