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

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