Wilted Cabbage Salad
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.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Servings: 6 servings
- 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.
Calories: 445kcal | Carbohydrates: 18g | Protein: 19g | Fat: 46g | Saturated Fat: 16g | Cholesterol: 71mg | Sodium: 1303mg | Potassium: 849mg | Fiber: 4g | Sugar: 10g | Vitamin A: 405IU | Vitamin C: 55.5mg | Calcium: 233mg | Iron: 1.5mg