Cabbage Salad with Mandarin Oranges and Fig-Dijon Dressing

Are you tired of the same coleslaw? Try this colorful cabbage salad without mayonnaise, but instead, uses your freshly made fig-Dijon salad dressing. Don't want to make your own dressing? Use 1/2 cup or more of your favorite bottled honey mustard dressing. Mandarin oranges and red bell peppers add color, almonds and chopped bacon provide a satisfying crunch!

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 178 Calories

Ingredients

• 4 slices bacon
• 1 pinch salt and ground black pepper to taste
• ⅓ cup sliced almonds
• 2 tablespoons raspberry vinegar
• 2 tablespoons Dijon mustard
• ⅓ cup dried cranberries
• 2 each green onions, sliced
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons avocado oil
• ½ cup thinly sliced red bell pepper
• 1 (10 ounce) package shredded cabbage
• 2 figs dried figs, seeded and minced
• 1 (4 ounce) container mandarin oranges in juice, drained

Recipe Instructions

Step 1

Combine mustard, figs, raspberry vinegar, avocado oil, lemon juice, salt, and pepper in a blender or small food processor and pulse a few times at first. Run for about 1 minute until dressing is well blended and set aside.

Step 2

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Allow to cool for 10 minutes and crumble.

Step 3

Combine shredded cabbage, bell pepper, green onions, dried cranberries, sliced almonds, and mandarin oranges in a large bowl. Gently toss with the dressing and garnish with crumbled bacon.

Step 4

Gently toss with the dressing, garnish with crumbled bacon, and serve.