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–+ servings

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!
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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 servings

Ingredients

  • 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

Instructions

  • 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.

Notes

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.
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