Collard Slaw

10 ingredients
2 steps

Ingredients

  • 1 medium-size bunch fresh collard greens (about 12 oz.)
  • 4 cups thinly sliced red cabbage (from about 1/2 head)
  • 1 tablespoon kosher salt
  • 2 1/2 tablespoons granulated sugar, divided
  • 2 cups matchstick carrots
  • 1/4 cup apple cider vinegar
  • 3 tablespoons grapeseed, canola, or other neutral oil
  • 2 tablespoons toasted sesame seeds
  • 1 1/2 teaspoons celery seeds
  • 1/2 teaspoon black pepper

Directions

  1. 1
    Remove collard leaves from stems; discard stems. Massage leaves until fibers break down. Very thinly slice collard leaves to equal 8 cups. Place collards and cabbage in a large bowl. Toss with salt and 2 tablespoons of the sugar. Let stand 30 minutes, tossing occasionally. Squeeze liquid from collard mixture, and discard liquid.
  2. 2
    Return collards to bowl. Add carrots, vinegar, oil, sesame seeds, celery seeds, black pepper, and remaining 1/2 tablespoon sugar. Toss well to coat.

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