It is one hot mother trucker outside.
I just checked the temp…102. With a heat index of 107. Noooo thank you.
I took our current, almost-uninhabitable heat wave into account when I went to the grocery store today. Salads, barbecue chicken, and sandwiches ruled on my list. Ain’t nobody got time for turning on the oven or slaving over a hot stove.
I made a kickin’ salad to take to work for lunch this week, and then made this….unusual cole slaw to go with some dogs I’m making tomorrow.
I’m all for the weird and peculiar when it comes to salads and slaws. This one sparked my interest with the inclusion of collard greens, which aren’t typically eaten raw.
I don’t know why, either, because raw collard greens are incredible. They’re not bitter like kale, and they mesh well with tangy ingredients like mustard and red onions.
The sauce that goes with this slaw is phenomenal, too. It’s tangy and slightly sweet. Not overpoweringly sweet like creamy cole slaws, though. I’m a lover of all things mustard, so using whole-grain mustard in this recipe makes it even better.
Taking this to a potluck or barbecue would be awesome.
Too bad it’s a 102 degrees outside, though.
Collard & Cabbage Slaw
A tangy slaw made with cabbage and collard greens, in a whole-grain mustard and honey sauce.
- 1 red onion, thinly sliced
- 1/4 cup apple cider vinegar
- 2 TBS. whole-grain mustard
- 1.5 TBS. honey
- 2/3 cup olive oil
- salt & pepper
- 1 bunch collard greens, cleaned, stems discarded and leaves shredded
- 1/2 head of cabbage, shredded
- 3 strips cooked bacon, crumbled
- In a bowl, combine onion, vinegar, mustard, honey, olive oil, salt and pepper.
- In a large bowl, toss together collard greens, cabbage and bacon. Pour mustard sauce over greens and toss until well coated. Refrigerate for 30 minutes before serving.
In a bowl, combine onion, vinegar, mustard, honey, olive oil, salt and pepper.
In a large bowl, toss together collard greens, cabbage and bacon.
Pour mustard sauce over greens and toss until well coated. Refrigerate for 30 minutes before serving.
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