Stacking and rolling the collard leaves before slicing them,
allows you to cut them into thin, even strips.
Ingredients
1 lb uncooked collard greens, leaves only
3 cups shredded red cabbage
1 cup shredded carrots
3 tbsp vegetable oil
4 slices uncooked turkey bacon, thinly sliced
¼ cup apple cider vinegar
1 tbsp dijon mustard, whole-grain variety
1 tsp sugar
Instructions
Stack collard leaves in small piles; roll tightly and slice into thin strips. Transfer to a large mixing bowl; add cabbage and carrots. Toss; set aside.
Heat oil in a large nonstick skillet over medium heat. When oil shimmers, add bacon; cook bacon, stirring frequently, until crisp, 5-6 minutes. Transfer bacon to mixing bowl; set aside.
Remove skillet from heat; carefully stir in vinegar, mustard and sugar. Pour vinegar mixture over slaw; toss to coat and let sit for 10 minutes. Sprinkle with bacon; serve.
Serving size: 1/2 cup of Collard Slaw with Warm Bacon!
*Use with the Slow Cooker Pulled Chicken Sliders recipe!
Notes
If you prefer your collards in smaller pieces, give the julienned collards a rough chop.
