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- Ingredients
- 2 cups diced fresh cauliflower
- 2 cups shredded red cabbage
- 1/4 cup minced onion
- 3 crisply cooked bacon rashers, crumbled or diced
- 1 cup mayonnaise
- 2 Tbsp. sugar
- 1 Tbsp. vinegar
- 2 Tbsp. shredded or grated Parmesan cheese
- Pepper to taste
In a large bowl stir together cauliflower, cabbage, onion and bacon. In a separate small bowl, stir together the mayo, sugar, vinegar, Parmesan, and pepper. Stir the mayonnaise mixture into the vegetable mixture until well combined. Serves 4-6.
NOTES: This recipe came from my friend, Jo, back in the ages when we were young mothers together. I haven’t made it in years until today. I’ve been thinking about it a lot, so decided to do it! For the ingredients, I use white wine vinegar and shredded Parmesan. My bacon rashers are small, and I think adding more bacon wouldn’t hurt a thing. What doesn’t taste better with bacon? This recipe can be made a day ahead of time and kept under refrigeration until ready to serve. It can also be easily multiplied if serving a crowd.
I use the basic recipe found at NellieBellie.com. I usually make less than NellieBellie does, so bear in mind the picture might show less. I especially like to serve this with barbecue ribs or hamburgers. It’s touted as being very low-carb and gluten-free. This is a recipe I just eye-ball for quantities, so feel free to do that, too. It’s very forgiving.
- Ingredients
- 1 head cauliflower, cut into florets
- 5 hard-boiled eggs
- 1 small red onion, diced
- 1 cup frozen peas
- 6 oz. crumbled crisp bacon
- 1 cup mayonnaise (optional: 1/2 mayo and 1/2 Greek yogurt)
- 1 Tbsp. prepared mustard (optional: Dijon or spicy brown)
- Salt and pepper, to taste
- Paprika, optional
Cook the cauliflower to fork tender. Careful not to overcook it. I boil it in a small amount of water so that it’s basically steamed, but however you do it will be fine. Strain off the water and let it cool.
Set one egg aside. Dice 4 of the eggs. In a large bowl put cauliflower, 4 diced eggs, diced red onion, frozen peas, and crumbled bacon. In a small bowl mix together mayonnaise (or mayo/yogurt combo), mustard, and salt/pepper to make dressing. Pour dressing over vegetable mix and stir gently, albeit thoroughly. Place the salad into a serving dish.
Cut the fifth egg into quarters and place decoratively on top of the salad. Sprinkle lightly with paprika. Chill. Serve chilled. Yield 6 servings as a side dish.
Below is pictured the salad using a couple beet-pickled eggs for a more decorative presentation.
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