Collard slaw with warm bacon dressing
1
Points®
Temps total: 31 min • Préparation: 15 min • Cuisson: 6 min • Portions: 16 • Difficulté: Facile
Stacking and rolling the collard leaves before slicing them, allows you to cut them into thin, even strips.
Ingrédients
Uncooked collard greens
1 pound(s), leaves only
Shredded red cabbage
3 cup(s)
Shredded carrots
1 cup(s)
Vegetable oil
3 tbsp(s)
Uncooked turkey bacon
4 slice(s), thinly sliced
Apple cider vinegar
¼ cup(s)
Dijon mustard
1 tbsp(s), whole grain variety
Sugar
1 tsp(s)
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 c
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