From the December/January 2017 issue
Serves 4


  • 5 cups thinly sliced green cabbage (from about 1 medium cabbage)
  • 2 cups finely chopped broccoli florets
  • 3 medium carrots, peeled and shredded
  • 1/2 pound bacon, cooked until crispy, cooled, and roughly chopped
  • 5 TBSP extra-virgin olive oil
  • 1/4 cup honey
  • 3 TBSP apple cider vinegar
  • 1 tsp Dijon mustard
  • Sea salt and black pepper, to taste


  1. Combine the cabbage, broccoli, carrots, and bacon in a large bowl.
  2. In a separate bowl, whisk together the olive oil, honey, vinegar, and mustard.
  3. Pour the dressing over the salad and toss to coat.
  4. Season to taste with salt and pepper.

*Salad can be refrigerated in an airtight container for up to 3 days.