anna's cabbage salad |
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You can also add fresh tomatoes and avocado at the very end, but make sure you eat it all the avocadoes or else it will turn to an unsightly green mush the next day.
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1 head of red cabbage, finely shredded
3-4 stalks of green onion, finely chopped Chopped toasted pecans 6 pieces of bacon Crumbled bleu cheese Tomatoes (optional) Avocado (optional) |
Dressing
1/3 cup vinegar--½ balsamic and ½ red wine 2t tarragon or marjoram 1 dollop of mustard 1 clove garlic, very finely chopped Sugar to taste ¼ cup or so macadamia or canola oil, just enough hold dressing together |
Dice bacon and fry until crispy. Drain fat. Mix everything else together. Add bacon. Pour dressing over everything and toss together.
If you don't add tomatoes or avocado, this works well as a leftover because the flavors have time to meld.
If you don't add tomatoes or avocado, this works well as a leftover because the flavors have time to meld.