Napa Cabbage Salad

Easter is a little over a week away and I'm over here trying to figure out how to downsize my normally over-the-top Easter dinner to feed our quarantine party of 3!  Three!  Anyone know how to make an Easter dinner for three people?  Ham, potatoes, macaroni and cheese, salad, green beans, homemade rolls, deviled eggs, coconut cake and homemade ice cream.  If I make all that food, we'll be eating "Easter dinner" for a month.  But what do I leave out?  The ham?  The homemade rolls shaped like bunnies?  The coconut cake that I only make once a year?🍰 Decisions, decisions.  

If you've got a great downsized Easter dinner menu - I'd love for you to share it with me.  Help a girl out - I'm struggling.  Maybe someone has a recipe for a macaroni and cheese casserole recipe with ham, potatoes, green beans and deviled eggs.  😂😝

Our menu is far from finalized but I do know that we will be having salad on Easter and since things are anything but normal or ordinary this year, maybe a cabbage salad is the way to go.  I get tired of green salads night after night so I'm always looking for recipes to shake up my vegetable routine. 

I love cabbage but I don't like coleslaw so I usually steer clear of cabbage based salads.  I'm not opposed to mayonnaise but for some reason when it's combined with cabbage, it's an unappealing combination in my world.  
​
Cabbage is a nutritional powerhouse, loaded with vitamin C to boost the immune system, the amino acid glutamine to help reduce inflammation, several cancer fighting properties, which may help inhibit tumor growth.  It's pretty much a super food sure to counteract all of my Easter overindulgence.  😉

Napa Cabbage
4 slices bacon, cut into 1/2" strips
3/4 cup blue cheese
1/4 cup olive oil
2 1/2 Tablespoons lemon juice
1 teaspoon pepper
3/4 teaspoon salt
1 small head Napa cabbage, cut into 1 1/2" pieces
8 ounces grape tomatoes
1/4 cup sliced onion
1/2 cucumber, sliced into quarters
​1/4 cup fresh basil

Cook bacon in skillet unti crispy.

Transfer to paper towel lined plate to cool 5 minutes. ​

Whisk together blue cheese, oil, lemon juice, pepper and salt.

Add cabbage, tomatoes, cucumber, onion and basil.  Toss to coat. ​

Sprinkle with bacon and season with salt and pepper to taste.

A little lemon and blue cheese vinaigrette is the perfect little zesty dressing for my cabbage.  A sprinkle of bacon and fresh cucumber helps give this salad some extra crunch too.  Now that I have a great non-coleslaw cabbage recipes, I'm officially adding cabbage back into my salad rotation.  

​Ciao!

Click here for a printable version of this recipe