Begin by cooking the bacon in a microwave for about 6 minutes, checking for crispy perfection. Simultaneously, hard-boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, reduce heat and simmer for 20 minutes.

While the bacon and eggs cool, shred about 4 cups of cabbage, and dice 1 cup each of carrots, tomatoes, cucumber, and avocado. Arrange these vibrant vegetables in a large mixing bowl.

In a separate bowl, whisk together 3 tablespoons of balsamic vinegar, 2 tablespoons of apple cider vinegar, ½ cup of mayonnaise, and 1 tablespoon of mustard. Add ½ teaspoon of celery seeds and 1 teaspoon of smoked paprika. Season generously with salt and pepper.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add half of your shredded cabbage and diced carrots, cooking for 5-7 minutes until they are slightly softened yet still retain a bit of crunch.

In the large mixing bowl with your prepped veggies, add the sautéed cabbage and carrots. Toss in the diced tomatoes, cucumber, and avocado. Drizzle about half of your dressing and gently toss.

Once the hard-boiled eggs are ready, transfer them to a bowl of cold water for a quick cooling effect. Peel and cut them into halves or quarters.

To serve, portion the mixed salad onto plates, displaying the vibrant colors. Arrange the egg halves or quarters on top and sprinkle crumbled bacon over the salad.