Cabbage Bacon Salad with Creamy Buttermilk Vinaigrette (#1186)

Side Healthy
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  • 1 pound Cabbage finely slice or shredded
  • 1 Carrots peeled and grated
  • 1/2 cup Red Onion thinly sliced
  • 1 tsp Salt
  • 6 slices Bacon cut into small pieces, about 1/4-inch
  • 1/2 cup Buttermilk
  • 2 tablespoons Bacon Drippings
  • 2 tablespoons Apple Cider Vinegar
  • 2 tsp Caraway Seeds
  • 1/2 tsp Dry Mustard
  • 2 tsp Honey
  • 1 Salt And Black Pepper to taste


  1. Add the cabbage, carrot and onion to a large colander. Sprinkle with salt, toss, place over a bowl or in the sink and allow to marinate for 1 to 4 hours.
  2. Rinse the cabbage, carrot and red onion under cold running water.
  3. Press to drain without squeezing the cabbage. Allow to drain for 15 minutes to one hour.
  4. Pat the cabbage, carrot and red onion dry with a few sheets of papper towel.
  5. At this stage, you can put the cabbage, carrot and red onion into a zipper bag and refrigerate until you are ready to make the salad. This can be done up to one day ahead.
  6. Whenever you want to make the salad.
  7. Add the bacon in a skillet over medium heat, and fry the bacon until they are crisp and brown, 5 to 7 minutes.
  8. Transfer the cooked bacon pieces with a slotted spoon onto a plate lined with a few layers of paper towels. Discard all but two tablespoons of the bacon drippings.
  9. Meanwhile in a bowl, add the buttermilk, bacon drippings, vinegar, caraway seeds, dry mustard and honey, whisk until well blended.
  10. In a large bowl, add the cabbage, carrot, and red onions.
  11. Pour the buttermilk dressing over the vegetables, and toss until well mixed.
  12. Season with salt and black pepper to taste if needed.
  13. You can serve it right away.
  14. Or you can cover it with a large piece of plastic wrap or transfer into a air-tight container.
  15. Keeps wonderfully for up to 4 days in the refrigerator.
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