Best 6 Red Cabbage Salad With Warm Pancetta Balsamic Dressing Recipes

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When creating a salad, people will often opt for green or mixed leafy salads. However, if you want something different that still packs a punch in the health and flavor departments, give red cabbage salad a try. Made from finely shredded red cabbage, this salad is incredibly versatile and can be paired with a variety of other vegetables, fruits, nuts, and cheeses. When it comes to dressing, there are few combinations better than the sweet and tangy red cabbage paired with a warm pancetta balsamic dressing. The warmth from the pancetta pairs perfectly with the cold, crisp cabbage, while the balsamic vinegar adds a tangy sweetness that ties everything together.

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RED CABBAGE SALAD WITH WARM PANCETTA-BALSAMIC DRESSING



Red Cabbage Salad with Warm Pancetta-Balsamic Dressing image

Currants soak up balsamic dressing before being added to pancetta for a quick vinaigrette for dressing red cabbage.

Provided by Maria Helm Sinskey

Categories     Salad     Side     Quick & Easy     Low Cal     High Fiber     Dried Fruit     Bacon     Almond     Winter     Healthy     Cabbage     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 8

1/4 cup dried currants
3 tablespoons balsamic vinegar
6 cups thinly sliced red cabbage (from about 1/2 medium head)
1 3-ounce package thinly sliced pancetta (Italian bacon), finely chopped
1 tablespoon finely chopped shallot
1 tablespoon extra-virgin olive oil
1/2 cup whole almonds, toasted, coarsely chopped
1/4 cup chopped fresh Italian parsley

Steps:

  • Place currants in small bowl. Heat vinegar in saucepan over medium heat until hot (do not boil). Pour vinegar over currants; let soak until currants soften, 15 to 20 minutes.
  • Place cabbage in large bowl; set aside. Heat large nonstick skillet over medium- high heat. Add pancetta; sauté until brown and crisp, about 5 minutes. Add shallot to pancetta and drippings in skillet; sauté 1 minute. Remove from heat. Stir in currant- vinegar mixture and olive oil. Season with salt and freshly ground black pepper.
  • Pour pancetta mixture over cabbage and toss to coat. Season to taste with salt and pepper. Let stand 5 to 10 minutes. Add almonds and parsley; toss to blend.

RED CABBAGE SALAD II



Red Cabbage Salad II image

I used to get this salad at my Grandmothers favorite restaurant. The longer it sits the better it gets.

Provided by JORGINE

Categories     Salad     Coleslaw Recipes     No Mayo

Time 8h15m

Yield 6

Number Of Ingredients 8

½ cup canola oil
⅔ cup red wine vinegar
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon seasoned salt
¼ teaspoon ground black pepper
¼ teaspoon onion powder
1 head red cabbage, cored and shredded

Steps:

  • In a bowl, mix the canola oil, red wine vinegar, sugar, salt, seasoned salt, pepper, and onion powder. Place the cabbage in a large glass bowl. Pour dressing over cabbage, and toss to coat. Cover, and refrigerate 8 hours, or overnight, stirring occasionally. Drain before serving.

Nutrition Facts : Calories 225.3 calories, Carbohydrate 14.6 g, Fat 18.9 g, Fiber 3 g, Protein 2 g, SaturatedFat 1.4 g, Sodium 578.4 mg, Sugar 7.5 g

THE BEST RED CABBAGE SALAD



The Best Red Cabbage Salad image

This red cabbage salad is perfect for potlucks!

Provided by The Sea Salt

Categories     Salad     Coleslaw Recipes     No Mayo

Time 1h10m

Yield 8

Number Of Ingredients 9

½ cup white sugar
4 tablespoons grated yellow onion
1 tablespoon celery salt
1 large head red cabbage, thinly sliced
⅓ cup cider vinegar
⅓ cup olive oil
fresh ground black pepper to taste
1 cup crumbled blue cheese
1 cup slivered toasted almonds

Steps:

  • Combine sugar, onion, and celery salt in a large bowl. Let sit for 1 hour.
  • Add cabbage to the marinade and stir to combine. Pour in vinegar and oil and mix well. Season with black pepper; top with blue cheese and almonds.

Nutrition Facts : Calories 318.8 calories, Carbohydrate 26.7 g, Cholesterol 12.7 mg, Fat 21 g, Fiber 4.4 g, Protein 8.6 g, SaturatedFat 4.9 g, Sodium 832.4 mg, Sugar 18.8 g

RED CABBAGE AND WARM SPINACH SALAD



Red Cabbage and Warm Spinach Salad image

Categories     Salad     Leafy Green     Side     Sauté     Quick & Easy     High Fiber     Bacon     Pine Nut     Spinach     Winter     Cabbage     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Serves 2 (first course) or 4 (side dish)

Number Of Ingredients 12

For balsamic vinaigrette
1 garlic clove, minced
1/8 teaspoon salt
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1 1/2 tablespoons balsamic vinegar
2 1/2 tablespoons extra-virgin olive oil
For salad
1/4 cup pine nuts
2 oz sliced pancetta (Italian unsmoked cured bacon), chopped
1 lb red cabbage, cut into 1/4-inch-thick slices
1 (5-oz) bag baby spinach, any tough stems discarded

Steps:

  • Make vinaigrette:
  • Mash garlic with salt to a paste. Whisk together garlic paste, mustard, honey, and vinegar, then add oil in a stream, whisking until emulsified.
  • Make salad:
  • Toast pine nuts in a dry large heavy skillet over moderate heat, stirring frequently, until beginning to turn golden, about 2 minutes. Add pancetta and cook until browned and crisp, about 2 minutes. Add cabbage, tossing to combine, and cook, covered, until wilted and just tender, 8 to 10 minutes. Reduce heat to low and add spinach, stirring gently until it just begins to wilt. Remove pan from heat. Add vinaigrette and toss.
  • Serve immediately.

WARM RED CABBAGE SALAD



Warm Red Cabbage Salad image

The classic combination of apples and cabbage is sparked by the addition of walnuts and goat cheese in this interesting salad from The Greens Cookbook.

Provided by Geema

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

3/4 cup walnuts
2 teaspoons oil, walnut preferably
salt and pepper
1 head red cabbage, finely shredded or sliced
1 red apple, peeled,cored,and cut into julienne
1 clove garlic, finely chopped
2 tablespoons balsamic vinegar
2 1/2 tablespoons olive oil
1 red onion, quartered and thinly sliced
4 ounces goat cheese, crumbled in large pieces
1 tablespoon chopped parsley

Steps:

  • In a 350 degree oven, toast the walnuts that have been tossed with the oil, salt and pepper.
  • Bake for about 5-6 minutes, being careful to not let them burn.
  • In a large saute pan or skillet over medium high heat, add the vinegar, garlic and oil.
  • As soon as they are hot, add the onions and cook for only 30 seconds or so.
  • Next add the cabbage and cook for just about 2 minutes, stirring continually, until color changes from bright purple to pink.
  • Season with salt, pepper and a dash more vinegar.
  • Remove the wilted cabbage to individual salad plates and top with the apples, walnuts, goat cheese, and herbs.

RED SLAW WITH WARM PANCETTA-BALSAMIC DRESSING



Red Slaw With Warm Pancetta-Balsamic Dressing image

Wonderful in the fall with pork. Use red cabbage if you can't find (or afford) radicchio. Tthe flavor will be different, but it will still be delicious!

Provided by zeldaz51

Categories     Vegetable

Time 16m

Yield 3 serving(s)

Number Of Ingredients 8

2 tablespoons dried currants
2 tablespoons balsamic vinegar
3 -4 cups finely shredded radicchio or 3 -4 cups red cabbage
2 ounces pancetta or 2 ounces thick-cut bacon, finely chopped
2 tablespoons minced shallots or 2 tablespoons red onions
1 tablespoon extra virgin olive oil
1/4 cup sliced almonds, lightly toasted
2 tablespoons finely chopped fresh Italian parsley

Steps:

  • Carefully heat balsamic vinegar (do not boil). Pour hot vinegar over currants, let them stand 20 minutes to soften.
  • Cook pancetta in a large nonstick skillet untril brown and crisp, about 5 minutes. Add shallot to pancetta in skillet, cook 1 minute. Remove skillet from heat, stir in currant-vinegar mixture, olive oil, and season to taste with salt and black pepper.
  • Place shredded radicchio or cabbage in a large bowl, pour pancetta-balsamic mixture over it, and toss well to coat. Taste for seasoning.
  • Let salad stand 5 or 10 minutes, then add almonds and parsley and toss.

Nutrition Facts : Calories 124.8, Fat 8.4, SaturatedFat 0.9, Sodium 14.1, Carbohydrate 10.9, Fiber 1.8, Sugar 6.1, Protein 2.7

Tips:

  • Use a mandoline slicer for the cabbage. This will help you get thin, even slices that will cook evenly.
  • Don't overcrowd the pan when cooking the pancetta. This will prevent it from getting crispy and will make it more likely to steam.
  • Add the balsamic vinegar to the pancetta at the end of cooking. This will help to deglaze the pan and create a flavorful dressing.
  • Let the salad cool slightly before serving. This will help the flavors to meld and will make the salad easier to eat.
  • Serve the salad with a sprinkling of fresh herbs, such as parsley or chives. This will add a pop of color and flavor.

Conclusion:

Red cabbage salad with warm pancetta and balsamic dressing is a delicious and easy-to-make salad that is perfect for a weeknight meal or a special occasion. The red cabbage is crisp and tangy, the pancetta is salty and savory, and the balsamic dressing is sweet and tangy. This salad is sure to please everyone at your table.

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