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Serves 4

INGREDIENTS:

1 lb. new potatoes, halved
9 oz. backbacon, cut into strips
1 small bag of mixed salad greens
1/4 red cabbage, shredded
4 oz. avocados, destoned and diced
2 tbsp. sunflower oil
1 clove elephant garlic, crushed
2 tbsp. sunflower oil
1 tbsp. red wine vinegar
1 tsp. salt
1 tsp. coarsely ground black pepper
1 tsp. honey
2 tsp. Worcestershire sauce

METHOD:

Steam new potatoes for 15 minutes until tender. Remove skins. Combine salad greens, red cabbage, and avocado cubes in a salad bowl.

Dry fry backbacon pieces until golden, but not crisp, about 5 minutes. In a bowl, combine garlic, sunflower oil, red wine vinegar, salt, black pepper, honey, and Worcestershire sauce. Mix well.

Add backbacon and new potatoes to salad. Mix well. Pour over vinaigrette. Mix well until everything is coated. Serve immediately with lots of crusty bread.