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!



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Fig-Dijon Dressing:


Instructions Checklist
  • 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.

  • 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.

  • 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.

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

Cook's Note:

Refrigerate any leftovers, reserving the bacon separately.

Nutrition Facts

178 calories; 11.3 g total fat; 7 mg cholesterol; 295 mg sodium. 16.3 g carbohydrates; 4.5 g protein; Full Nutrition