Cabbage Salad with Mandarin Oranges and Fig-Dijon Dressing


  • 2 tablespoons Dijon mustard
  • 2 figs dried figs, seeded and minced
  • 2 tablespoons raspberry vinegar
  • 2 tablespoons avocado oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 pinch salt and ground black pepper to taste
  • 4 slices bacon
  • 1 (10 ounce) package shredded cabbage
  • ½ cup thinly sliced red bell pepper
  • 2 each green onions, sliced
  • ⅓ cup dried cranberries
  • ⅓ cup sliced almonds
  • 1 (4 ounce) container mandarin oranges in juice, drained
  • Directions

  • Step 1

    Combine mustard, figs, raspberry vinegar, avocado oil, lemon juice, salt, and pepper in a blender or small food processor and pulse a few times at first. Run for about 1 minute until dressing is well blended and set aside.


  • Step 2

    Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Allow to cool for 10 minutes and crumble.

  • Step 3

    Combine shredded cabbage, bell pepper, green onions, dried cranberries, sliced almonds, and mandarin oranges in a large bowl. Gently toss with the dressing and garnish with crumbled bacon.

  • Step 4

    Gently toss with the dressing, garnish with crumbled bacon, and serve.

  • Cook's Note:

    Refrigerate any leftovers, reserving the bacon separately.

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