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Sweetpotato Cabbage Salad with Hot Bacon Dressing

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  • 1 medium sweetpotato
  • Salt and pepper to taste
  • 1 small head red cabbage
  • 2 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • 8 slices bacon
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1/4 cup olive oil
  • 1 pound roasted, sliced squab or chicken breast
  • 1/2 cup toasted pecans
  • Hot Bacon Dressing, recipe follows
  • 4 ounces blue cheese
  • 1 tablespoon chopped parsley


  • Sprinkle sweetpotato with salt and pepper; wrap in foil. Roast in center of oven at 375º F, 45 minutes or until tender; cool. Cut cabbage in half through the root end; remove core. Thinly slice cabbage crosswise, place in bowl; toss with vinegar and garlic; season with salt and pepper.
  • Cook bacon until crisp. Cut into 1-inch pieces; keep warm.
  • Slice cooled sweetpotato into rounds; sauté with butter and honey until glazed; set aside. Heat oil in large pan; add cabbage. Toss 30 seconds. Add shredded squab or chicken, bacon pieces, sweetpotato and pecans; toss for 1 minute. Add 1/4 cup Hot Bacon Dressing and toss.
  • Serve immediately on warm plates. Sprinkle each salad with blue cheese and parsley.
  • To make Hot Bacon Dressing: Cook 1 slice bacon in skillet until crisp; remove and set aside.
  • To skillet, add 2 tablespoons diced celery, 2 tablespoons minced onion. Cook for two minutes on medium heat until tender.
  • Add 3 tablespoons each red wine vinegar and apple cider vinegar, firmly packed brown sugar and 1 teaspoon whole-grain mustard. Salt and pepper to taste. Simmer 10 minutes. Remove from heat.
  • Slowly stir in 1 cup olive oil, blending until emulsified.
  • Crumble bacon and add to dressing.
Number of servings (yield): 4-6