This salad was also served at our get-together the other night. The recipe has been in the family for a while. I did add the Balsamic vinegar as it seems to be a common ingredient in red cabbage coleslaw. The sour cream was also added as I always use a combination of salad dressing and sour cream in coleslaw.
1/2 head red cabbage
1/2 head cauliflower
1/4 cup chopped onion
4 slices bacon-fried until crisp
1 cup salad dressing ( I used Miracle Whip light )
1 TBSP Balsamic vinegar
1/4 cup sour cream
salt and pepper to taste
Finely chop cabbage and cauliflower and layer in a large bowl. Fry bacon and layer chopped bacon and onion over cabbage mixture. Mix salad dressing, vinegar, sour cream and salt and pepper and layer over top of salad. Refrigerate at least one hour and toss salad before serving.
This is a big recipe and makes a lot of salad. Luckily we didn’t have a lot left over as it was quite popular. It held up very well and was still good the next day; the red cabbage and cauliflower were still crunchy. The picture above was some I enjoyed for lunch the next day. Very pretty salad!