Napa Cabbage with Warm Potatoes and Bacon Salad Recipe
This warm Napa cabbage surówka combines crispy bacon, tender baby potatoes, and a smoky-sweet caramelized onion dressing for a hearty Polish-inspired salad full of texture and flavor.
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Equipment
- large mixing bowl
- medium pot
- large skillet or frying pan
- colander
- cutting board
- sharp knife
- Box grater or food processor with grating attachment
- Small bowl or measuring cup
- Whisk or fork
- Slotted spoon or tongs
- paper towels
- measuring spoons
Ingredients
Ingredients for the Salad
- 300 g napa cabbage thinly shredded
- 2 carrots (large) grated
- 1/2 teaspoon salt for cabbage
- 450 g baby potatoes halved
- 6 bacon strips cut into chunks
Dressing
- 2 tablespoons New Canaan Farms Caramelized Onion & Garlic Jam
- 2 1/2 tablespoons apple cider vinegar
- 1 1/2 tablespoons reserved bacon fat
- 1.5 teaspoons of whole-grain mustard
- 1/2 teaspoon honey
Garnish
- 2 tablespoons chives finely chopped
- 1 tablespoon caraway seeds crushed and lightly toasted
- Salt and coarse black pepper to taste
Instructions
- Place the 300 g napa cabbage ( thinly shredded) and 2 carrots (large)(grated) in a large bowl. Add 1/2 teaspoon salt and toss well. Let stand for 10-15 minutes to slightly soften and release excess moisture while keeping the cabbage crisp.
- Meanwhile, cook the 450 g baby potatoes in well-salted water until fork-tender, about 12–15 minutes depending on size. Drain and let them steam dry for a few minutes so they better absorb the dressing.
- Cook the 6 bacon strips in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate. Reserve about 1 1/2 tablespoons of the bacon fat.
- In a small bowl or measuring cup, whisk together 1 1/2 tablespoons reserved bacon fat, 2 tablespoons New Canaan Farms Caramelized Onion & Garlic Jam, 2 1/2 tablespoons apple cider vinegar 1.5 teaspoons of whole-grain mustard, and 1/2 teaspoon honey until smooth and emulsified.
- Add the warm potatoes to a large bowl. Spoon over about half of the warm dressing and toss gently to coat. Let them sit for a minute so they absorb the dressing.
- Fold in about half of the crispy bacon into the potatoes. Add the dressed potatoes to the cabbage-carrot mixture. Add the remaining bacon.
- Finish with fresh 2 tablespoons chives and a generous crack of black pepper and toasted caraway seeds. Taste and adjust seasoning as needed.
- Serve warm or at room temperature.
Notes
Dress the potatoes while they are still warm.
Let the cabbage sit with salt for 10-15 minutes before assembling. This softens the texture slightly while keeping the salad crisp and fresh.
Nutrition
Serving: 1bowlCalories: 307kcalCarbohydrates: 27gProtein: 8gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 27mgSodium: 573mgPotassium: 850mgFiber: 5gSugar: 4gVitamin A: 5420IUVitamin C: 45mgCalcium: 97mgIron: 2mg
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