Are you tired of the same coleslaw? Try this colorful cabbage salad without mayonnaise, but instead, uses your freshly made fig-Dijon salad dressing. Don't want to make your own dressing? Use 1/2 cup or more of your favorite bottled honey mustard dressing. Mandarin oranges and red bell peppers add color, almonds and chopped bacon provide a satisfying crunch!
Ingredients
- 2 tablespoons Dijon mustard
- 2 drieds figs , seeded and minced
- 2 tablespoons raspberry vinegar
- 2 tablespoons avocado oil
- 1 tablespoon freshly squeezed lemon juice
- 1 pinch salt and ground black pepper to taste
Instructions
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1
Combine mustard, figs, raspberry vinegar, avocado oil, lemon juice, salt, and pepper in a blender or small food processor and pulse a few times at first. Run for about 1 minute until dressing is well blended and set aside.
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2
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Allow to cool for 10 minutes and crumble.
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3
Combine shredded cabbage, bell pepper, green onions, dried cranberries, sliced almonds, and mandarin oranges in a large bowl. Gently toss with the dressing and garnish with crumbled bacon.
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4
Gently toss with the dressing, garnish with crumbled bacon, and serve.
Nutrition Facts
Per serving
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