Red Cabbage, Bacon, and Avocado Slaw With Balsamic Vinaigrette

By: Heather Christo

Ingredients

Directions

For the Balsamic Vinaigrette

garlic cloves, minced

1 tbsp

Dijon mustard

1 tbsp

honey

0.25 c

balsamic vinegar

0.33 c

olive oil

kosher salt

For the Salad

1 sm

head red cabbage, cored and thinly sliced

slices uncured bacon, cooked until crisp, drained and chopped

0.5 c

chopped fresh flat-leaf parsley

4 lg

radishes, thinly sliced

green onions, thinly sliced

kosher salt

1 lg

avocado, pitted, peeled, and cut into chunks

Red Cabbage, Bacon, and Avocado Slaw With Balsamic Vinaigrette

By: Heather Christo

This crunchy, sweet, and salty combination is a fresh take on slaw to serve with anything grilled or piled on a burger. Because cabbage stands up so well to dressing, this is an excellent dish to make ahead or bring to a party—just add the avocado at the last minute.

6 servings

To make the balsamic vinaigrette: In a blender, combine the garlic, mustard, honey, vinegar, and olive oil. Blend until smooth and creamy. Season with salt and set aside.
In a large bowl, combine the cabbage, bacon, and parsley. Drizzle with a few tablespoons of the vinaigrette to start (you can always add more!) and toss to coat.
Add the radishes and green onion and toss again. Season with salt.
Transfer to a serving platter and top with the avocado.

Heather Christo

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