Collards and Coleslaw (Carolina Vinegar Slaw) | CookOS

Collards and Coleslaw

Name: Collards and Coleslaw (Carolina Vinegar Slaw)
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 onion, finely chopped; 1 piece bacon, finely chopped; 1 clove garlic, minced; 1 bunch collard greens, stemmed and thinly sliced; 1 cup chicken broth; ½ small head cabbage; 1 tsp celery seeds; ½ cup cider vinegar; ⅓ cup sugar; 2 tbsp vegetable oil; 1 tbsp Dijon mustard; 1 ½ tsp dry mustard powder; 2 tsp kosher salt

Collards and Coleslaw pairs warm, smoky bacon-braised collard greens with a tangy, mustard-forward Carolina vinegar slaw—no mayonnaise. The contrast of temperatures and flavors makes this a classic Southern BBQ side.

🌍American 🏷️Sides 🏷️Slow cook 🏷️Southern 🏷️Carolina 🏷️Barbecue Collard greens

About·Privacy·Terms

🏷️

Total

2h 35m

Servings

Difficulty

Hard

Est. Cost

$25–$41

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 onion, finely chopped
1 piece bacon, finely chopped
1 clove garlic, minced
1 bunch collard greens, stemmed and thinly sliced
1 cup chicken broth
½ small head cabbage
1 tsp celery seeds
½ cup cider vinegar
⅓ cup sugar
2 tbsp vegetable oil
1 tbsp Dijon mustard
1 ½ tsp dry mustard powder
2 tsp kosher salt

13 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Sauté the onion, bacon, and garlic in a small skillet over medium heat until bacon is rendered and onion is soft, about 6 minutes. Transfer onion mixture to a Suvie pan with the chicken broth, collards, and 1 tsp salt.
2
Insert pan into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook High for 2 hours
3
While the collards cook, prepare the coleslaw. In a large bowl, whisk together celery seeds, vinegar, sugar, vegetable oil, Dijon, dry mustard, and kosher salt until the sugar has dissolved. Add the cabbage, tossing to coat. Place coleslaw in the refrigerator until ready to serve.
4
Once the collards have finished cooking, remove pan from your Suvie and season to taste with salt and pepper.
5
Remove coleslaw and season to taste with salt and pepper, adding additional vinegar or sugar as needed.

Was this recipe helpful?

Tips & Notes

Pro tips

Stem the collards thoroughly—woody stems take longer to cook and won't soften evenly; discard or save for stock.
Build flavor in the pot: sauté bacon, onion, and garlic until fragrant before adding greens and broth. This foundation carries through the whole dish.
For the coleslaw, shred the cabbage finely and dress it 15–30 minutes before serving so it softens slightly and flavors meld, but stays crisp.
Taste both components separately before serving: the collards may need a pinch of salt or extra broth, and the slaw may need more vinegar or sugar depending on cabbage sweetness.

Substitutions

Bacon → smoked salt or liquid smoke (use ½ tsp for depth without fat)
Cider vinegar → apple cider vinegar or white vinegar (white vinegar will be sharper; reduce by 1 tbsp)
Chicken broth → vegetable broth or ham broth (ham broth adds extra smokiness)

Storage & make-ahead

Store collards and coleslaw separately in airtight containers for up to 4 days. Reheat collards gently on the stovetop; slaw is best served cold.

Common Questions

What makes Carolina coleslaw different from regular coleslaw?

Carolina coleslaw uses vinegar and mustard instead of mayonnaise, creating a tangy, bright dressing that's less heavy and pairs better with smoked meats.

Can I make this ahead for a BBQ?

Yes. The coleslaw can be dressed 2–4 hours ahead and chilled. The collards taste best served warm, but can be reheated gently in a skillet or microwave.