Cabbage is packed with all types of vitamins and minerals and dark purple/dark blue foods are generally high is antioxidants so it’s definitely down on my list of “power foods.” I had a head of purple cabbage in my fridge and didn’t really know what to do with it and hey, when in doubt, add bacon.

I had no idea what this salad would taste like and was a bit cautious when taking the first bite but I was very pleasantly surprised. All the ingredients turned out to make for a wonderful marriage of textures and flavors. It’s also a good-looking and sophisticated enough dish to serve to guests.

(Yield: 4-6 servings)

Ingredients:

½ a head of a medium purple cabbage, shredded

½ red onion, sliced

2 strips of bacon, cooked, chopped

3 tbsp dried cranberries

1/2 tsp salt

1 tbsp extra virgin olive oil

1 ½ tbsp white vinegar

Combine all the ingredients and let sit 30 minutes before serving.