Sautéed Cabbage Cobb Salad (Paleo, Whole30)
Sautéed Cabbage Cobb Salad recipe. A healthy, Paleo, and Whole30 salad that is a cross between a BLT salad and a Cobb salad, with a sautéed cabbage base.
I have been seriously loving this Sautéed Cabbage Cobb Salad lately! It’s a cross between a BLT salad and a Cobb salad, but it is unique in that it’s base is sautéed cabbage.
The sautéed cabbage adds a sweet yet savory and satisfying flavor to the salad, which compliments the other yummy salad add-ins.
There’s bacon, avocado, tomatoes, cucumber, hard boiled eggs, and a delicious creamy balsamic dressing. It’s a wonderful Paleo, Whole30, dairy-free, grain-free, GF dish!
I love flavorful salads, if you couldn’t tell by the ones that I post on this blog.
This whole30 cobb salad is the perfect example of that.
Ingredients needed to make this Sautéed Cabbage Cobb Salad:
- olive oil
- balsamic vinegar
- apple cider vinegar
How to make this healthy cobb salad recipe:
To start, you’ve got to crisp your bacon! I personally love microwaving my bacon in between paper towels.
I like that the paper towels absorb the fat and the bacon becomes very crispy. It took me about 6 minutes in the microwave to crisp up 6 slices of bacon.
After the bacon is crispy, you crumble it up and set it aside.
Then, you mix the shredded cabbage with shredded carrots. I bought bags of pre-shredded cabbage and carrots to make my life easier, though feel free to shred them yourself if you so desire.
Put two cups of the shredded cabbage-carrot mix aside. I like to keep some of it raw to add some crunch to the salad.
After that, sauté the cabbage and carrots in a large frying pan until the cabbage is wilted and fragrant. I LOVE the taste of sautéed cabbage. To me, this really transforms the salad, making it incredibly savory and flavorful.
Once the cabbage is sautéed, put it into a large bowl and mix it with the raw cabbage. Add the diced tomatoes and cucumbers and mix everything together.
Then, make the creamy balsamic dressing!
I used Paleo mayonnaise in the dressing to make it nice creamy. I also used mayo because it goes with the whole BLT spirit of the salad.
(You can buy Paleo mayo or make your own. Check out this Whole30 Paleo Easy Homemade Mayo recipe by Paleo Running Momma),
To make the dressing, mix paleo mayo ( or any mayo) , mustard, balsamic vinegar, apple cider vinegar, salt and pepper together until the dressing is thick. There should be about 1/2 cup of dressing. Note: you probably wont use all the dressing, but I like having extra just in case.
Once the dressing is made, add 1/4 cup of it to the salad and mix well.
I ended up using the remainder of the dressing to sprinkle on top of each individual salad plate and on top of the hard boiled eggs. I have also used some of the dressing to cook chicken with and added the grilled chicken to the salad.
Most Cobb salads do have grilled chicken, so you can easily add this here if you want more protein.
What to do with the avocado and bacon
Then, the next part is up to you. You can either add the diced avocado and crumbled up bacon to the salad and mix OR serve the salad and top each individual salad with the avocado and bacon.
Avocado is delicate and can mush into the rest of the salad. If you don’t mind, add it in! If you prefer it staying more firm, then add it to your plate once the salad is served.
As for the bacon, if you are going to eat the salad right away, mix it into the salad before serving. It absorbs some of the dressing and the flavor of the bacon goes great with the freshly mixed salad.
BUT if you aren’t going to eat the salad right away, don’t mix it into the salad because it will get a little soggy and won’t be as crisp.
You can just add the crumbled up bacon to your salad after it has been served.
Don’t forget about the hardboiled eggs in this Whole30 cobb salad!
The same thing goes for the hardboiled eggs. If you want to make sure each person gets 1 hardboiled egg with their serving, then I would just add the hardboiled egg to each individual plate after it has been served.
But if you don’t mind and want it all mixed together, you can definitely mix all the ingredients together and serve the salad that way.
It’s up to you. I tend to like deconstructed salads, and then I like to mix everything myself. You can totally do this here, just mix the dressing into the cabbage and then add all the salad add-ins on each individual plate.
There’s basically no wrong way to do this Whole30 cobb salad, and it ends up delicious no matter what.
At the end of the day, if sautéed cabbage is your jam, then you will really enjoy this Sautéed Cabbage Cobb Salad. 🙂
Other cabbage recipes you may enjoy:
This Nappa Cabbage Recipe from Cooktoria is a super flavorful way to cook cabbage. It looks so good!
This Purple Cabbage Salad recipe by Cooking LSL is crunchy, nutty, and full of antioxidants!
This Blueberry Chia Seed Coleslaw is my favorite way to make coleslaw. Full of chia seeds and blueberries. YUM
Other Paleo and Whole30 salads you may enjoy:
This Dill Ranch Potato Salad with Avocado and Eggs (Paleo, Whole30) has all the wonderful flavor of ranch but in potato salad form!
This Bruschetta Grilled Chicken Salad (Paleo, Whole30) is a yummy protein-packed salad.
Sautéed Cabbage Cobb Salad (Paleo, Whole30)
Sautéed Cabbage Cobb Salad Ingredients:
- 6 slices bacon, (nitrate and sugar free)
- 7 cups shredded cabbage
- 1 cup shredded carrots
- 1 Tbs olive oil
- 1 ½ cups diced tomatoes
- ½ of a cucumber, , sliced and quartered
- 1 cup diced avocado
- 4 hard boiled eggs, ( halved or diced )
- Lay the bacon onto a microwave safe plate in between paper towels. Microwave until crisp. ( I microwaved the bacon for 4 minutes, checked on it, and then microwaved it for another 2 minutes.) Crumble up the bacon into pieces.
- Mix the cabbage and carrots together in a large bowl. Take 2 cups of the cabbage-carrot mixture and set it aside. Then, put the rest of the shredded cabbage and carrots into a frying pan with 1 Tbs of olive oil. Sauté over medium-high heat until the cabbage has softened and wilted. This should take about 5-7 minutes ( it depends on how thin the cabbage is shredded).
- Put the sautéed cabbage into a large bowl. Add the 2 cups of raw shredded cabbage and carrots and mix. Add the diced tomatoes and cucumbers and mix again.
- Next, make the Creamy Balsamic Dressing. Put the balsamic vinegar, apple cider vinegar, mayo and mustard into a bowl. Mix. Add salt and pepper to taste. [This should make about 1/2 cup of dressing. ] Add half of the dressing to the salad and mix. ( Note: you can add more dressing later if you feel that the salad needs more, or sprinkle some on top of the finished salads, OR cook some chicken in the remaining dressing)
- Add the crumbled bacon, and diced avocado to the salad and mix. Note: if you are not going to eat this salad right away, don’t put the bacon in or it will get soggy.
- Serve the salad and top with hard boiled eggs ( either halved or diced). You can also put the eggs into the salad and mix too. Serves 4
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