Bacon and Date Cabbage Salad


  • 3 slices center-cut bacon (nitrate- and nitrite-free)⁠⠀
  • 3 tbsp. olive oil⁠⠀
  • 1 medium shallot, thinly sliced⁠⠀
  • 2 tbsp. apple cider vinegar⁠⠀
  • 1 tbsp. all-natural fig preserves⁠⠀
  • 1 tbsp. fresh thyme leaves⁠⠀
  • 2 bags shredded cabbage (or coleslaw mix)⁠⠀
  • sea salt (or himalayan salt) and⁠⠀
  • ground black pepper (to taste; optional)⁠⠀
  • 3 medjool dates, pitted, chopped⁠⠀
  • parchment paper⁠⠀
  • nonstick cooking spray⁠⠀


  1. Heat oven to 400° f

  2. Line small baking sheet with parchment paper; lightly coat with spray

  3. Arrange bacon in one layer

  4. Bake for 15 to 20 minutes until crisp (or according to package directions); set aside

  5. While bacon cooks, heat oil in medium nonstick skillet over medium heat

  6. Add shallot; cook, stirring frequently, for 2 to 3 minutes, or until translucent

  7. Remove from heat

  8. Add vinegar, preserves, and thyme; stir to make dressing

  9. Set aside

  10. Place cabbage in a large bowl; pour warm dressing over cabbage

  11. Mix salad thoroughly; season with salt and pepper (if desired)

  12. Garnish with reserved bacon and dates

  13. Divide evenly among four serving plates

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