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Photo of Collard slaw with warm bacon dressing by WW

Collard slaw with warm bacon dressing

1
Points® value
Total Time
31 min
Prep
15 min
Cook
6 min
Serves
16
Difficulty
Easy
Stacking and rolling the collard leaves before slicing them, allows you to cut them into thin, even strips.

Ingredients

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

Notes

If you prefer your collards in smaller pieces, give the julienned collards a rough chop.

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