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New recipe this week!

Warm Red Cabbage Salad with Pancetta and Goat Cheese:


1 tsp coconut oil/olive oil

1 cup Pancetta (optional)

1/2 head of red cabbage, shredded finely like coleslaw

1 small head of radicchio, thinly sliced

1/2 red onion thinly sliced

1/2 cup coconut oil/olive oil

1/4 cup red wine vinegar

2 cups arugula

1 cup fresh basil

4 oz soft goat cheese, crumbled

1/2 cup pine nuts, toasted


Heat oil in large pan over medium heat

Add pancetta and saute until crispy and the juices run out (about 10 minutes)

Add cabbage, radicchio, and red onion; cook for another 10 minutes

Turn off heat and add remaining oil and arugula, basil, goat cheese and pine nuts: toss gently

Serve warm!

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