12 each Daily’s® Cherry Applewood Thick Cut Bacon, cut into 1-in. pieces
1 1⁄2 lb. Shredded cabbage
1 each Sweet or red onion (small), sliced thin
1 each Carrot (large), shredded
2 cups Fresh parsley, chopped
1/2 cup Fresh oregano, chopped
1 each Shallot, sliced thin
1 Tbsp Dijon mustard (Smooth)
1 Tbsp Light brown sugar
1/2 cup Apple cider vinegar
1/4 cup Extra virgin olive oil
1/2 tsp Kosher salt
1/4 tsp Cracked black pepper
1/8 tsp Crushed red pepper flake
Combine cabbage, onion, carrot, and herbs in a large bowl. Set aside.
Cook bacon over medium heat, stirring often, until browned and crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels to drain; set aside.
Add shallot to hot bacon grease and cook, stirring occasionally over medium heat, until softened, about 2 minutes.
Add mustard, sugar, and vinegar and stir to combine. Stir in oil, salt, and pepper.
Add cabbage mixture. Toss and warm lightly for 2-4 minutes.
Remove from heat. Add bacon and combine.