Ingredients for 4Th Of July Cabbage Salad
- 6 slices bacon
- 8 cups shredded red cabbage
- approximately 1/2 cup homemade coleslaw dressing
- 1/4 cup crumbled blue cheese
- 1 cup halved cherry tomatoes
- 1/2 cup shredded carrots
- 1/4 cup apple cider vinegar
- 2 tablespoons bacon grease
- 2 tablespoons sugar
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
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How to Make 4Th Of July Cabbage Salad
- Cook 6 slices of bacon in a skillet over medium-high heat until crispy. Remove from skillet, crumble, and set aside, reserving 2 tablespoons of bacon grease.
- In a large bowl, combine 8 cups shredded red cabbage, 1/2 cup shredded carrots (for added orange/yellow tones), and 1/2 cup crumbled bacon.
- In a small bowl, whisk together 1/4 cup apple cider vinegar, 2 tablespoons reserved bacon grease, 2 tablespoons sugar, 1 tablespoon Dijon mustard, and 1/4 teaspoon salt and pepper to taste.
- Pour dressing over the cabbage mixture and toss gently to combine.
- Gently stir in 1 cup halved cherry tomatoes and 1/4 cup crumbled blue cheese.
- Refrigerate for at least 30 minutes to allow flavors to meld before serving chilled.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
13g
Fat
23g
Carbs
2g
