This cabbage salad is a simple summer recipe best fit for a keto diet. It's packed with the smoky flavors of grilled cabbage and the tangy punch of our homemade mustard dressing.
Prep Time: 15 minutes Cooking Time: 15 minute Total Time: 30 minutes Difficulty Level: Easy Recipe Makes: 6 Servings
- ½ large head of cabbage - 6 slices bacon - 1 bunch of green onions - 2 jalapeños sliced - 2 tablespoons whole-grain mustard - ¼ cup olive oil - 1 tablespoon fresh lemon juice - Sea salt, to taste - Freshly cracked black pepper
1. Heat a large cast iron skillet for a minute and lay the bacon slices in a single layer.
2. Cook for 3-4 minutes, until the slices turn deep golden-brown and crispy.
3. Once cooked, remove the bacon slices, chop them, and set aside—reserve 2 tablespoons of the bacon fat.
1. Combine whole-grain mustard, ¼ cup olive oil, and lemon juice in a small jar. Bob the jar well to make the lemon-mustard dressing.
1. Cut half the head of cabbage into 1 or 1.5 inches-thick slices to create cabbage steaks.
3. Heat the bacon grease, then grill cabbage steaks and green onions for 4-5 minutes each side. Add jalapenos and chopped bacon in the final minute.
4. Season with salt and freshly cracked black pepper to taste, and mix everything well. Place the salad on a serving platter and drizzle with the mustard dressing before serving!
2. Heat a large cast iron grill pan over high heat and pour in the two tablespoons of the reserved bacon grease.
Ensure your grill pan is smoking hot before you add the cabbages. It will help create a crispy exterior while maintaining a tender texture inside.