Warm Napa Cabbage Salad

This side goes great with almost any dish and it’s pretty simple to make or customize to your liking, it just takes a bit of time so I usually make it while we grill steaks or something like that. This is definitely not something my kids will eat (due to it having flavor), but that’s ok because that leaves more for me.

What you need:

  • 1/2 cup of honey dijon dressing + 3 TBSP water, mixed well
  • 6-8 cups of finely shredded napa cabbage – so, like half of a large head or a whole small one
  • 6 slices of bacon, chopped in to small pieces
  • 8 ounces sliced white mushrooms

What to do:

In a large, deep pot saute the bacon for  about 5 minutes and then add in the mushrooms. When the bacon and mushrooms are cooked, (do NOT drain out any bacon grease) add the dressing to the pan and mix it all together heating thoroughly. Start adding the cabbage and mixing well. You want to do this quickly enough to warm the cabbage, but not fully cook/soften it. Remove from heat, season with some pepper if you like and serve right away.

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