Red cabbage salad
This vibrant salad with bacon and blue cheese has contrasting textures and flavours and is a fab way to use up leftovers
- Prep: 10 mins
Cook: 10 mins
- Serves 6
- Easy
Ingredients
- 6 rashers unsmoked bacon, diced
- 200ml red wine vinegar
- 2 tbsp light soft brown sugar
- 1 small red cabbage, shredded
- handful sultanas
- 150g Stilton or other hard blue cheese, crumbled
Method
-
Cook the bacon in a frying pan until crispy. You shouldn’t need any oil as the fat will run from the bacon.
-
Heat the vinegar in a large saucepan until just simmering. Tip in the sugar and stir to dissolve, then add the red cabbage. Cook for a further 3 – 5 minutes, tossing the cabbage through the vinegar.
-
Spoon the cabbage into bowl, stir through the bacon, sultanas and season with black pepper and a little salt. Allow to cool.
-
Toss in the blue cheese to serve.
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