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6 Cups shredded or thinly sliced cabbage (about 1 head)

¼ cup chopped green onions

6 slices turkey bacon

1 small shallot, thinly sliced

1½ tsp Dijon mustard

¼ cup apple cider vinegar

3 TBSP EVOO

¼ tsp kosher salt

¼ tsp black pepper

 

  1. Combine cabbage and green onions in a large bowl. Set aside.
  2. Cook turkey bacon in a skillet over medium, stirring often, until browned and crisp. Using a slotted spoon, transfer bacon to a plate lined with paper towels to drain. Crumble once cool and set aside.
  3. Add shallot to hot bacon drippings and cook, stirring occasionally, until softened, about 2 minutes. Add mustard and vinegar and stir to combine. Stir in oil, salt, and pepper. Pour dressing over vegetables along with half of reserved turkey bacon and toss to coat evenly. Sprinkle remaining turkey bacon over the slaw and serve immediately.

 

Serving size ¾ cup

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