Print: Cabbage Salad with Mandarin Oranges and Fig-Dijon Dressing

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!

Prep

19 min

Cook

27 min

Servings

Difficulty

Medium

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

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.
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.
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.
4 Gently toss with the dressing, garnish with crumbled bacon, and serve.

Nutrition per serving

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