Best 6 Red Cabbage Salad With Warm Pancetta Balsamic Dressing Recipes
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.
Let's cook with our recipes!
RED CABBAGE SALAD WITH WARM PANCETTA-BALSAMIC DRESSING
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
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
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
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
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
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
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
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
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
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
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
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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