Collard Slaw with Warm Bacon Dressing



Total Time: 31 min
Prep: 15 min
Cook: 6 min
Serves: 16
Easy


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
  1. 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.
  2. 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.
  3. 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.
  4. Serving Size: 1/2 cup!
Notes
If you prefer your collards in smaller pieces, give the julienned collards a rough chop.
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