Red cabbage salad

Contains pork – recipe is for non-Muslims only
This vibrant salad with bacon and blue cheese has contrasting textures and flavours and is a fab way to use up leftovers

  • Prep:10 mins
    Cook:10 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 225
  • fat 14g
  • saturates 8g
  • carbs 12g
  • sugars 12g
  • fibre 1.8g
  • protein 12g
  • salt 1.7g


  • 6 rashers unsmoked bacon, diced
  • 200ml red wine vinegar
  • 2 tbsp light soft brown sugar
  • 1 small red cabbage, shredded
  • handful sultanas
  • 150g Stilton or other hard blue cheese, crumbled


  1. Cook the bacon in a frying pan until crispy. You shouldn’t need any oil as the fat will run from the bacon.

  2. Heat the vinegar in a large saucepan until just simmering. Tip in the sugar and stir to dissolve, then add the red cabbage. Cook for a further 3 – 5 minutes, tossing the cabbage through the vinegar.

  3. Spoon the cabbage into bowl, stir through the bacon, sultanas and season with black pepper and a little salt. Allow to cool.

  4. Toss in the blue cheese to serve.

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