Crunchy Cabbage Salad with Bacon and Roasted Walnuts
Igor Gjozinski
5/29/2025
Updated on
5/11/2026
Public
Classification
Category:
Main Dish
Cuisine:
Not specified
Difficulty:
Easy
Servings:
2
Total Weight:
840g
Meal Role:
Main Dish
Fit & Sate:
Heavy Artillery
Time Breakdown
Preparation
20m
Cooking
10m
Resting
20m
Total Time
50m
Nutrition
2
608
Calories
2
29 g
Protein
2
21.7 g
Carbs
2
46.1 g
Fat
Sugar:
12 g
Fiber:
7.2 g
Saturated Fat:
11.5 g
Unsaturated Fat:
29.9 g
Trans Fat:
0 g
Cholesterol:
71.7 mg
Sodium:
934.8 mg
Calcium:
2.9 mg
Iron:
0.2mg
Potassium:
769mg
Salt:
0g
Ingredients 9
Servings:
Cabbage
400
Gram
96.0
5.8g
22.3g
0.0g
Carrots
100
Gram
41.0
0.9g
9.6g
0.2g
Red Bell Pepper
60
Gram
16.8
0.6g
4.0g
0.1g
Bacon
120
Gram
649.2
44.4g
0.0g
50.1g
Walnuts
60
Gram
157.2
3.7g
3.3g
16.1g
Sour milk
60
Gram
37.2
2.0g
2.7g
1.9g
Mayonnaise
30
Gram
215.1
0.3g
1.2g
23.5g
Mustard Dion
6
Gram
4.0
0.2g
0.5g
0.2g
Salt
4
Gram
0.0
0.0g
0.0g
0.0g
Cooking Instructions
Crunchy Cabbage Salad with Bacon and Roasted Walnuts
This isn't your typical coleslaw. By lightly sautéing the vegetables in bacon fat and adding roasted walnuts, this salad gains a deep, smoky complexity. It’s a perfect "Meal Chain" addition—hearty enough to be a standalone light meal or a bold side dish for grilled meats.
Ingredients
Fresh Cabbage: Finely shredded.
Carrots & Red Bell Pepper: Cut into thin, 3 cm matchsticks.
Bacon: Cut into 2x1 cm pieces.
Garlic: 2 cloves, minced.
Walnuts: One handful, crushed and salted.
The Dressing:
2 tbsp Greek yogurt
2 tbsp Mayonnaise
1 tsp Dijon mustard
Juice of 1 small lemon
1 tsp Salt & ½ tsp Black pepper
2 tsp Dried dill & 1 tsp Dried mint
1 tsp Smoked paprika
Instructions
1. Prep the Vegetables
Using a mandolin or a sharp knife, shred the cabbage into thin strips. Prep the carrots and red peppers into uniform 3 cm matchsticks to ensure an even texture throughout the salad.
2. Crisp the Bacon
Place the bacon pieces in a skillet over medium heat. There is no need to add oil; let the bacon render its own fat.
Homemade bacon: Fry for 3–4 minutes.
Store-bought bacon: Fry until the fat turns a light, golden brown.
Once crispy, remove the bacon but keep the fat in the pan.
3. Sauté and Infuse
In the same skillet, toss in the carrots and red peppers. Sauté them in the bacon fat until they appear slightly glassy but still retain a bit of "snap." In the final minute, add the minced garlic and sauté just until fragrant. Set aside to cool.
4. Roast the Walnuts
In a separate dry pan (or the oven), roast the crushed salted walnuts until they are fragrant and slightly darkened. This step is essential for adding a smoky, earthy crunch.
5. Whisk the Dressing
In a small bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, and all the spices. Whisk until you have a smooth, consistent sauce. The combination of dill, mint, and smoked paprika gives this dressing a unique, refreshing profile.
6. Assemble and Serve
In a large mixing bowl, combine the shredded cabbage, the sautéed pepper and carrot mix, the crispy bacon, and the roasted walnuts. Give them a light toss, then pour over the dressing. Mix thoroughly until everything is well-coated.
Pro Tip
For the best flavor, let the salad sit for 10–15 minutes before serving. This allows the cabbage to slightly soften and absorb the smoky dressing.
Bon appétit!
- To keep the salad fresh for longer, store the dressing separately and add it just before serving.
- For a lighter version, reduce the amount of bacon and mayonnaise, and increase the Greek yogurt.
- This dish is primarily protein and fat with low-carb vegetables, so its glycemic index is not meaningful.