Red Cabbage Salad with Warm Pancetta-Balsamic Dressing

Name: Red Cabbage Salad with Warm Pancetta-Balsamic Dressing
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: ¼ cup dried currants; 3 tablespoons balsamic vinegar; 6 cups red cabbage; 3 ounce pancetta; 1 tablespoon shallot; 1 tablespoon extra-virgin olive oil; ½ cup almonds; ¼ cup Italian parsley

A vibrant salad featuring crisp red cabbage tossed with crispy pancetta, toasted almonds, and dried currants in a warm balsamic dressing. This colorful dish combines sweet, salty, and tangy flavors with great crunch.

6 servings

36 min

Published October 4, 2025

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Ingredients

•¼ cup dried currants
•3 tablespoons balsamic vinegar
•6 cups red cabbage
•3 ounce pancetta
•1 tablespoon shallot
•1 tablespoon extra-virgin olive oil
•½ cup almonds
•¼ cup Italian parsley

Cooking Instructions

1.
Place currants in small bowl. Heat vinegar in saucepan over medium heat until hot (do not boil). Pour vinegar over currants; let soak until currants soften, 15 to 20 minutes.
20 min
2.
Place cabbage in large bowl; set aside. Heat large nonstick skillet over medium- high heat. Add pancetta; sauté until brown and crisp, about 5 minutes. Add shallot to pancetta and drippings in skillet; sauté 1 minute. Remove from heat. Stir in currant- vinegar mixture and olive oil. Season with salt and freshly ground black pepper.
6 min
3.
Pour pancetta mixture over cabbage and toss to coat. Season to taste with salt and pepper. Let stand 5 to 10 minutes. Add almonds and parsley; toss to blend.
10 min