I’m jealous of those of you in the US who have access to Sam the Cooking Guy’s show. I got to watch it when I was back home in Florida for a while last year and just loved it. He’s kinda dorky, kinda nerdy. Hmm maybe that’s why I like him-he reminds me of me! 😀
I saw him make this salad on his show and wanted to try it because it looked really good. The combination of ingredients is not something I would ever have thought of putting together myself. They’re so simple but so tasty together.
Let’s make this!
The first thing you want to do is go ahead and put your shredded cabbage and feta cheese in a bowl together. Set that aside. We’ll come back to it.
Moving on to the dressing now. Throw your bacon into the skillet, and let it cook until it’s about 3/4 of the way done.
Now add your mushrooms. You can drain some of the bacon grease off first, if you want. I do this because I don’t want all that fat. Cook until the mushrooms start to brown.
Now add the honey mustard dressing, and stir that all around. Let it cook just for a minute or two, until it’s heated through.
Pour this over the cabbage/feta cheese mixture.
Give it all a good stir, and this is what you’ll have. The longer it sits, the more that hot dressing will wilt the cabbage. This is a good thing. Delicious!
Here’s the complete recipe. Enjoy! 🙂
Warm Cabbage Salad
- 1/3 cup honey mustard dressing
- 6 cups shredded Napa cabbage (about 1 medium-sized head)
- 2 ounces bacon, chopped
- 8 ounces mushrooms, sliced
- 4 ounces feta cheese
Combine cabbage and feta cheese in a large bowl. Set aside.
Add bacon to a skillet, and cook until almost done. Add the mushrooms and continue cooking until the mushrooms have browned and the bacon is crisp. Add the honey mustard dressing. Cook for 1-2 minutes until the mixture is heated through.
Pour over the cabbage/feta cheese mixture. Stir well to make sure everything is coated. This is equally good served immediately or when allowed to sit for a while.
This recipe is linked with:
- Recipe Swap Thursday @ Prairie Story