Unique Salad Recipes: Crispy Bacon and Sauerkraut Salad Recipe
Many things have a special day and cabbage is no exception. It even exceeds national or international description, since February 17 is World Cabbage Day. This really should be no surprise, since cabbage is such a popular vegetable, both delicious and economical. Eaten raw or cooked, in main dishes or salads, by itself or combined with other main ingredients, the flavor and crunchy texture make it a winner.
Although vegetables such as cauliflower, broccoli, Brussels sprouts, kohlrabi, cabbage, and kale look different, they are from the same family. Cultivated over four thousand years ago, cabbage became a standard part of vegetable gardening about two thousand years later. A cool weather plant, cabbage arrived in Europe near 600 BC, courtesy of the Celts who brought it from Asia. Called coles, documents record the variety of cabbage we see today from the middle ages. Colewyrts, headless cabbage plants, describe plants like collards and kale. Cabbage arrived in North America with explorers such as Jacques Cartier.
Tartars named cabbage kapost, kappes, and krout. The ending English result of cabbage arrived from the French word caboche, or head, like the round shape of the cabbage. Two of the world’s favorite dishes are Coleslaw and Sauerkraut. People relied on plants for health before medicine and nutrients became part of a shopping excursion. All members of the cabbage family are high in iron and vitamins A and C, and red cabbage produces the most vitamin C. Cabbage contains quercetin, a natural antihistamine antioxidant. Beta-carotene is high in Savoy cabbage. Chinese cabbage and Bok Choy have more calcium than other cabbage types. Potassium produces a good heartbeat and keeps blood pressure even. Vitamin K keeps blood healthy. Cabbage, inspiration of salad recipes and more.
- 1 27-ounce can sauerkraut (do not drain)
- 1 green pepper, seeds discarded and chopped fine
- 4 strips of bacon, fried crisp and broken into small pieces
- 1 medium onion, peeled and chopped fine
- 1 small can pitted black olives, drained.
- 1 cup celery, chopped fine
- 1 2-ounce jar pimiento, drained
- ½ cup white vinegar
- 1 ½ cups sugar
- ¼ cup vegetable oil
- ½ teaspoon salt
- Fresh cilantro for garnish
- Use a large mixing bowl with a sealing cover.
- Pour the sauerkraut and liquid into the bowl.
- Add the green pepper and bacon pieces. Cover the bowl and shake gently to combine.
- Open the bowl and scatter in the onion, pimiento, olives, and celery pieces. Seal and shake again to combine the ingredients.
- Open the bowl and add the sugar, vegetable oil, white vinegar, and salt. Using a slotted spoon, lift and mix the ingredients for one minute. Cover the bowl and tip it up and down several times to mix the liquids and vegetables.
- Refrigerate for 24 hours for flavors to combine.
- When you are ready to serve the salad, arrange on each salad plate to resemble the picture. Sprinkle croutons across the salad. Garnish with a sprig of fresh cilantro.
Some salad recipes scream summer and others announce that they are anytime salads. This colorful, tasty sauerkraut and bacon salad is a special treat good for any day or night of the year. Admiring all the great ingredients will not stop your family from diving in as soon as you call them to dinner. Black olives, celery, green pepper, pimiento, bacon, onion, and sauerkraut make the salad extra-delicious. Served on low, clear glass salad plates, there is something to like for everyone. In a way, it is a symbol of care to layer the ingredients in this creative, artful pattern.
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