Red Cabbage Salad with Warm Pancetta-Balsamic Dressing

Ingredients for Red Cabbage Salad with Warm Pancetta-Balsamic Dressing

• 60ml dried currants

• 45ml balsamic vinegar

• 6 cups thinly sliced red cabbage (from about 1/2 medium head)

• 1 90g package thinly sliced pancetta (Italian bacon), finely chopped

• 1 tablespoon finely chopped shallot

• 1 tablespoon extra-virgin olive oil

• 120ml whole almonds, toasted, coarsely chopped

• 1/4 cup chopped fresh Italian parsley

How to make Red Cabbage Salad with Warm Pancetta-Balsamic Dressing

Place currants in small bowl. Heat vinegar in saucepan over medium heat until hot (do not boil). Pour vinegar over currants; let soak until currants soften, 15 to 20 minutes.

Place cabbage in large bowl; set aside. Heat large nonstick skillet over medium- high heat. Add pancetta; sauté until brown and crisp, about 5 minutes. Add shallot to pancetta and drippings in skillet; sauté 1 minute. Remove from heat. Stir in currant- vinegar mixture and olive oil. Season with salt and freshly ground black pepper.

Pour pancetta mixture over cabbage and toss to coat. Season to taste with salt and pepper. Let stand 5 to 10 minutes. Add almonds and parsley; toss to blend.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.