Jane’s Cauliflower Cabbage Salad

by | Sep 23, 2014 | CSA Member Updates, Recipes

1 head of cabbage, shredded
1 head of cauliflower, cut into bite-size florets
1 pound of bacon, cut into bite-size pieces  (A helpful tip: cut semi- frozen bacon cross-wise into small pieces, then fry as usual. So much easier!)
1 onion, diced
Salt and Pepper, to taste
2 cups mayonnaise
1/2 cup parmesan cheese
1/3 cup sugar

1.  Assemble cabbage, cauliflower, cooked bacon and diced onion in a 9×13″ pan.
2.  Sprinkle with parsley, salt and pepper.
3.  Mix mayonnaise, parmesan cheese and sugar in a medium size bowl.
4.  Spread over top of salad.  Chill.
Serve and enjoy!

CSA Produce

Produce Featured in this Recipe

Monument Cabbage

Monument Cabbage

Monument cabbage is in the Chinese cabbage family. It grows in a tall and ...
Yellow Onions

Yellow Onions

A classic cooking onion, yellow onions are also known as storage onions. They have a ...
Napa Cabbage

Napa Cabbage

Napa cabbage is packed with many antioxidants, is low in calories and is a good ...
Bulb Onions

Bulb Onions

The versatile onion is the most universal seasoning used by humans.  The common bulb ...


Cauliflower offers significant vegetable protein along with Vitamins A, B-complex, C ...
Green Top Onions

Green Top Onions

We all know what wonderful flavor enhancers onions are.  Their versatility is ...


Eaten in almost every country in the world, cabbage is one of the most versatile ...

1 Comment

  1. Kathryn L Turbitt

    We’ve made this for years, but with red cabbage! It’s the best. In our family we reserve the red cabbage and bacon but marinate the other ingredients overnight, then stir together before serving. It’s fabulous. I like the 9×13 pan idea, easier for serving


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