Warm Napa Cabbage Salad
Napa Cabbage is great for coleslaw when making fish tacos and other seafood delights. But it is also a delicious sautéed for a warm salad. Perfect when you have some left in the refrigerator or if the cabbage has gotten a bit wilted. Here is an easy one-pan method of making this warm salad which is wonderful as a side dish!
Servings: 4 sides
Ingredients
- 1 ⁄4 lb bacon (chopped)
- 1 bunch green onion (chopped)
- 1 c white mushrooms (sliced)
- 1 ⁄2 head Napa Cabbage (sliced thinly)
- 1 ⁄2 c pickled red onions
- 2 T red wine vinegar
- 1 t of dijon mustard
- 1/2 c light olive oil
- Pepper to taste
Instructions
- Cook chopped bacon until about 75% cooked.
- Add green onions and mushrooms. Cook until softened.
- Add cabbage and stir until softened but not mushy.
- In a separate bowl mix vinegar, dijon, pepper and oil. Whisk.
- Drizzle on the cabbage. The dressing should pick up some of the bacon drippings.
- Season to taste. May need salt and pepper or a bit of oil if vinegar tasting or a bit of vinegar if oily tasting.
- Serve and enjoy!