Shredded Napa cabbage is tossed with a warm honey and mustard dressing, loads of crisp bacon, sautéed mushrooms and bleu cheese crumbles. From salty to sweet and a little bit of tartness, this Wilted Cabbage Salad is always on my holiday table.
Basically a side dish, this cabbage salad is one of those recipes that always delivers in the flavor punch category.
A friend of mine named Jeff first turned me on to this salad and I have been a lover of it ever since.
Bacon is cut and cooked until almost crisp, then sliced mushrooms are tossed in and everything cooks a little bit more.
Napa cabbage is chopped and bleu cheese crumbles get tossed on top.
A wonderful honey mustard salad dressing is added to the cooked bacon and mushrooms and then gets poured over the cabbage to wilt.
This couldn’t be easier and the flavors are just outstanding!
I have been known to add shredded chicken to make this a complete meal, too.
I hope this finds it’s way on to your holiday dinner table, or dinner table period.
It doesn’t have to be savored just at holiday time. Enjoy!
This Wilted Cabbage Salad recipe first appeared on Kevin Is Cooking September 2014 and has been updated with new photos.
Wilted Cabbage Salad
- 1 lb bacon
- 1 lb crimini mushrooms sliced
- 1 large Napa Cabbage chop
- 8 oz Honey Mustard Salad Dressing (See Note 1)
- 6 oz Bleu Cheese Crumbles
- When the bacon is cold, cut into small pieces, it's easier to handle.
- In a large sauté pan render the bacon and when almost cooked add the mushrooms, tossing to coat with bacon fat and sauté for several minutes.
- Add the Honey Mustard salad dressing to the bacon mushroom mixture and cook for several minutes more on low.
- Wash and chop the cabbage, let drain and place in a large bowl. Pour the bleu cheese crumbles over the cabbage.
- Next pour the hot mustard, bacon and mushroom mixture over the cabbage and bleu cheese and toss well to incorporate. The cabbage wilts nicely and the flavors are amazing. Serve immediately.
- I like Ken's Steak House® Honey Mustard Salad Dressing myself, but use whatever you prefer.