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Using hearty red cabbage and carrots, and Vermont pure maple syrup, this vibrant salad is an excellent choice for early spring. Warm dressings generally contain a high proportion of vinegar, so maple syrup balances the tartness beautifully. The final touch: A dab of syrup on the bacon after cooking gives it a delicious kiss of genuine maple flavor.



Prep time


Cook time



  • 6 cups (6oz) baby spinach, washed and dried​
  • 2 cups very thinly sliced red cabbage​
  • 1 cup shredded or julienned carrot​
  • 1/3 cup apple cider vinegar​
  • 1/4 cup plus 1 teaspoon pure maple syrup​
  • 1 tablespoon grainy mustard​
  • 3/4 teaspoon salt​
  • 1/4 teaspoon pepper, divided​
  • 8 slices (4oz) bacon, divided​
  • 1 tablespoon vegetable oil​
  • 3/4 cup chopped red onion​


  1. Place spinach, cabbage and carrot in large salad bowl. Combine vinegar, 1/4 cup maple syrup, mustard, salt and 1/8 teaspoon pepper in a glass measuring cup.
  2. Cook bacon in large skillet over medium heat, stirring often, until crisp, 5 to 8 minutes. Transfer to paper towel-lined plate to drain. Brush 1 teaspoon maple syrup over bacon. Sprinkle with remaining 1/8 teaspoon pepper. Pour off fat from skillet, but do not wash.
  3. Add oil to skillet; heat over medium-high heat. Add onion; cook, stirring until softened, 1 1/2 to 2 minutes. Add vinegar mixture; simmer 1 minute. Pour warm dressing over spinach mixture; toss to coat well. Divide salad among 4 plates; garnish with bacon.

Recipe By: Patsy Jamieson

Patsy Jamieson is a Vermont-based food writer, food stylist and cooking teacher specializing in healthy cooking. She is the former Food Editor and Test Kitchen Director of EatingWell. You can find a selection of Patsy’s recipes on her website.


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