This, ladies and gentlemen, is nature’s own intended artwork. Is it not beautiful?
Cabbage is packed with all types of vitamins and minerals and dark purple/dark blue foods are generally high is antioxidants so it’s definitely down on my list of “power foods.”
I had a head of purple cabbage in my fridge and didn’t really know what to do with it and hey, when in doubt, add bacon.
I had no idea what this salad would taste like and was a bit cautious when taking the first bite but I was very pleasantly surprised. All the ingredients turned out to make for a wonderful marriage of textures and flavors. It’s also a good-looking and sophisticated enough dish to serve to guests.
(Yield: 4-6 servings)
½ a head of a medium purple cabbage, shredded
½ red onion, sliced
2 strips of bacon, cooked, chopped
3 tbsp dried cranberries
1/2 tsp salt
1 tbsp extra virgin olive oil
1 ½ tbsp white vinegar
Combine all the ingredients and let sit 30 minutes before serving.