Danish Cabbage Salad is a fresh and colorful salad for summer. It’s juicy, crunchy from the Maple Candied Bacon and dressed with a tangy honey-mustard vinaigrette. This delicious side dish is a crowd-pleaser.
Danish Cabbage Salad With Radishes And Candied Bacon
I don’t know if you noticed it, but Since the end of May, I’ve been seeing a lot of salad recipes being shared all across social medias. Clearly, summer is approaching and everyone wants to eat lighter and healthier. I do too.
Remember I told you, that last month I went recipe books shopping? Well, besides purchasing a beautiful book on French cooking, I’ve ordered another one but on Scandinavian cuisine.
If you’ve been following along, you probably noticed that I’m obsessed with Scandinavian food. Every time I make it at home, or order at a restaurant, it brings me back to those beautiful times when I was travelling across Norway, Sweden and Denmark. For a short period of time that I was lucky to spend there, I absolutely fell in love with these amazing countries, breathtaking nature, slow pace of life and of course their cuisine. Scandinavian food is so special and unique mainly due to wide usage of seafood and unexpected combination of ingredients. Hey, where else will you have pickled herring for breakfast? I, certainly don’t serve it for breakfast in my house. But you know what? Once you’re in Sweden, Norway or Denmark, you’ll want to eat that herring. Because everything there tastes so good, you can’t help but try everything that these beautiful countries have to offer.
Speaking of my recent book purchase. It is called Scandinavian Comfort Food and besides the book being mainly a recipe source, it also contains lots of useful information on Danish hospitality and gives the insights on how Danes embrace dining culture.
I’ve already said this before, but in my opinion, here in the US, people don’t embrace dining experience as much as European folks. Americans certainly love to eat, hence all these beautiful food blogs, but they don’t take time to enjoy their food. Everyone is always in a rush and once you finish your meal at a restaurant, the server rushes to clean up your table and bring you the check.
I love how in Europe, people would spend hours drinking a glass of wine and tasting cheeses. It feels like life there runs a little slower. And I really miss that feeling. If you’ve been to Europe my friend, you know what I’m talking about.
Today, I’ve got a recipe for you, that will make you feel like you’re eating in Denmark. It’s a Cabbage Salad with Radishes and Candied Bacon. How good does it sound? Be sure, it tastes just as good. The recipe is adapted from my new book. I decided to caramelise bacon in maple syrup which gave this simple summer salad a wonderful flavor boost and a little extra crunch. And who doesn’t love crunch?
This salad makes a great side dish and it’s very satisfying due to the abundance of fresh vegetables and delicious honey mustard vinaigrette. I really love it and I have a feeling you will love it too!
- ½ of small cabbage (about 8 oz), thinly sliced into 1 inch strips
- ½ cup green peas, shelled
- 4 large radishes, thinly sliced
- 2 handfuls of sprouts (broccoli, kale or alfalfa will work)
- 4 strips bacon
- 2 tablespoons coconut sugar
- 2 tablespoons maple syrup
- 1 tablespoon butter
- 1 tablespoon Dijon mustard
- 2 small garlic cloves, finely minced or pushed through garlic press
- 1 teaspoon honey
- 3 tablespoons olive oil
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- Preheat the oven to 325 F.
- Put coconut sugar in a shallow bowl.
- Add maple syrup in a second shallow bowl. Dip bacon into a maple syrup first and then coat it with a sugar.
- Place on a parchment lined baking dish and bake for 25 minutes. Once the bacon is baked, let it cool and cut into lardons.
- Meanwhile, heat butter in large skillet and over medium heat. Add cabbage and cook until browned around the edges, around 4-5 minutes.
- In a large bowl, add fried cabbage, bacon lardons, radishes, green peas and sprouts. In a small bowl combine all ingredients for the vinaigrette and drizzle the vinaigrette over the salad.
- Serve immediately.
If you make this recipe, don’t forget to snap a picture and post it on Instagram with a hashtag #lavenderandmacarons. I’d love to see your creations.
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