Warm red Cabbage Coleslaw with Bacon and Blue Cheese Recipe

Ingredients

1/2 head small purple cabbage very thinly sliced
12 large Lacinato dinosaur kale leaves, sliced into ribbons
2 tablespoons / 30ml olive oil divided
1-2 tablespoons / 15-30ml apple cider vinegar order here
1/4 cup / 60ml crumbled blue cheese
1/4 cup / 60ml 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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