Cabbage Salad Recipe

Prepare vegetables

Thinly shred the green and red cabbage (use a knife or mandoline). Place the shredded cabbage in a large mixing bowl. Peel and julienne or grate the carrot and add to the bowl. Thinly slice the white and green parts of the spring onions separately; add the whites to the bowl and reserve the greens for garnish. If using, chop the parsley and add it to the bowl.

Cook bacon until crispy

Heat a skillet over medium heat. Add 1 tsp olive oil if your bacon is very lean. Lay the bacon strips in a single layer and cook 3–5 minutes per side, turning occasionally, until golden brown and crispy. Transfer bacon to a paper towel–lined plate to drain and cool.

Crumble bacon

When slightly cooled but still warm, chop or crumble the bacon into bite-sized pieces. Reserve about 1 tablespoon of bacon fat in the pan (or discard if you prefer) for extra flavor in the salad if desired.

Whisk dressing

In a medium bowl, combine 3 tablespoons buttermilk, 3 tablespoons mayonnaise, 2 tablespoons plain yogurt, 1 tablespoon apple cider vinegar, 1 teaspoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, and 1 teaspoon grated garlic. Whisk until smooth.

Season the dressing with 3 pinches of salt and 1 teaspoon black pepper. Stir in 1 tablespoon finely chopped chives or reserved green spring onion. Taste and adjust acidity or sweetness: add a little more vinegar or lemon if too mild, or a touch more honey if too tart. If you want a thinner dressing, whisk in an additional 1–2 tablespoons of buttermilk.

If you reserved bacon fat and want extra flavor, pour the warm (not hot) tablespoon of bacon fat over the shredded cabbage and toss to lightly wilt and flavor the vegetables. This step is optional.

Pour about two-thirds of the buttermilk dressing over the cabbage mixture and toss thoroughly to coat. Add the crumbled bacon (reserve a small handful for garnish) and toss again. Taste and add more dressing as needed for your preferred creaminess.

Transfer the salad to a serving bowl or platter. Sprinkle the reserved bacon crumbles, toasted seeds (if using), and the reserved sliced green parts of the spring onions over the top. Serve with lemon wedges on the side for those who want extra brightness.

If making ahead: cover and refrigerate the salad and dressing separately up to 1 day. Combine and toss just before serving to keep cabbage crisp.