Warm Red Cabbage Coleslaw with Bacon & Blue Cheese
My warm red cabbage coleslaw is an easy side dish that you'll want to make on repeat. It's loaded with flavor, texture, and totally addicting!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 4 servings
- 1/2 head small purple cabbage very thinly sliced
- 12 large Lacinato dinosaur kale leaves, sliced into ribbons
- 2 tablespoons olive oil divided order here
- 1-2 tablespoons apple cider vinegar order here
- 1/4 cup crumbled blue cheese
- 1/4 cup toasted pine nuts order here
- Chopped chives optional
- Pinch of salt and pepper
In a small bowl, whisk together one tablespoon of the olive oil, the vinegar, salt, and pepper. Set aside.
Add the remaining olive oil to a large non-stick skillet
over medium heat.
Add the cabbage and cook it for approximately 4-5 minutes.
When the cabbage is wilted but still crunchy, add the kale and stir for about 1 minute.
Remove the pan from the heat and drizzle on the dressing.
Stir to combine and taste. Adjust the salt and pepper to taste.
Top with the blue cheese, pine nuts, and chives just before serving.
To toast the pine nuts, add them a small, dry pan over medium-high heat. Cook for 2-3 minutes or until fragrant and lightly brown - stir constantly. Do not walk away from this. They can burn in seconds. As soon as they're done, get them out of the pan!
I use apple cider vinegar, but balsamic would also work if you want it a little sweeter.
To prep the kale, cut out the middle rib, slice the leaves in half, stack them up, and cut into 1/2" wide strips.
If you don't like blue cheese, goat cheese would be a great substitution!
I like a lot of vinegar, so I used two tablespoons. You might want to start with one, taste, and adjust accordingly.
For a nicer presentation, sprinkle the blue cheese and pine nuts over the top so they don't turn a weird color from the purple cabbage.