This is fast, easy and so packed with flavor you will be amazed! I love the peppery, crunchy red cabbage, crispy salty ( vegetarian morning star for vegetarian version ) bacon and creamy avocado. I also added eggs, radishes and spinach for more flavors and texture. This is a vegetarian (octo) but also have to add that I think this would be phenomenal served with a great piece of salmon for pescetarian - don’t you think? Or add grilled lean piece of meat for just a clean eats? Or piled up on a burger vegan or not as a slaw? Mmmmm, the possibilities….
To make this salad, this is what you do:
**In the jar of a blender, combine all of the red wine vinaigrette ingredients. Blend until smooth and creamy, season to taste with kosher salt and set aside.
In a large bowl, combine the cabbage and the radishes, ad the red wine dressing with the raw light brown sugar. Coat all everything with the dressing. Season to taste with sea salt and let it sit for an hour.
Boil the eggs. prepare the bacon.
get the spinach on the plate and pile the cabbage and radishes on top, ad the eggs, bacon in crumbles, avocados and serve! that simple!
Ingredients
**Red wine vinaigrette (get my recipe below or use an organic one from the store)
1 small head red cabbage, cored and thinly sliced
4 pieces bacon, cooked to crispy and drained (real lean bacon or turkey bacon for clean eating eaters or morning star vegetarian bacon for vegans and vegetarians)
1 cup fresh baby spinach chopped
3 boiled eggs for 3 main salads or 6 eggs for 6 side salads (one egg per person)
4 large radishes, thinly sliced
1 large avocado, cut into chunks
2 teaspoons raw light brown sugar
sea salt to taste
Instructions
If you are using my recipe for home made red wine vinaigrette In the jar of a blender, combine all of the vinaigrette ingredients. Blend until smooth and creamy, season to taste with kosher salt and set aside.
In the jar of a blender, combine all of the red wine vinaigrette ingredients. Blend until smooth and creamy, season to taste with kosher salt and set aside.
In a large bowl, combine the cabbage and the radishes, ad the red wine dressing with the raw light brown sugar. Coat all everything with the dressing. Season to taste with sea salt and let it sit for an hour.
Boil the eggs. prepare the bacon.
get the spinach on the plate and pile the cabbage and radishes on top, ad the eggs, bacon in crumbles, avocados and serve! that simple!
This recipe can give you 6 side salads or 3 main dishes if served as dinner.
**Light red wine dressing
1/2 cup red wine vinegar 3 tablespoons lemon juice 2 teaspoons honey 2 teaspoons salt Freshly ground black pepper 1 cup olive oil
In a small bowl or glass jar, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil to combine. Refrigerate until ready to use.
