Tangy Cabbage and Collard Slaw


I found this slaw for one summer barbecue two or three years ago and it has been in constant rotation ever since. It is bright and tangy, it doubles easily, it rests well, it can be vegetarian or for a more robust side and if your party is omnivorous you can add a few slices crisp bacon to kick up the umami. Either way, it is a perfect side for most occasions! 

Tangy Cabbage and Collard Slaw

From: Country Living

1 red onion, thinly sliced
1/4 c. cider vinegar
2 tbsp. whole grain mustard
1 1/2 tbsp. honey
1/3-1/2 c. olive oil
pinch kosher salt
Freshly ground black pepper
1 small bunch collard greens, stems discarded and leaves shredded
1/2 small head green cabbage, shredded
6 slices thick-cut bacon, cooked and crumbled (optional)

1. Combine onion, vinegar, mustard, honey, and oil in a bowl. Season with salt and pepper. Let stand, tossing occasionally until onion is wilted, 5 to 10 minutes.

2. Add collard greens and cabbage, and toss to coat. Chill 15 minutes. Toss in bacon (if using).

American Slaw