Colorful Collard Slaw

Southern Living
Colorful Collard SlawRecipe

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Our cruncy coleslaw, made with apples, thinly sliced collards, and carrots, can be prepared a day ahead; toss with dressing right before serving.

Serves 10 (serving size: 1 cup)


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1/2 cup white wine vinegar
5 tablespoons granulated sugar
2 tablespoons fresh lime juice
2 teaspoons prepared horseradish
1/4 teaspoon crushed red pepper
2 teaspoons kosher salt, divided
1/2 cup olive oil
1 bunch collard greens (about 1 3/4 lb.)
2 cups matchstick carrots
1 sweet apple (such as Braeburn, Pink Lady, or Honey Crisp), diced (about 2 cups)


Active: 20 Minutes
Total: 20 Minutes

1. Whisk together first 5 ingredients and 1 1/2 tsp. of the salt in a small bowl until sugar is completely dissolved; slowly whisk in olive oil until completely incorporated.

2. Trim and discard tough stems from collard greens; thinly slice leaves, and place in a large bowl. Sprinkle with remaining 1/2 tsp. salt, and gently massage into greens 1 to 2 minutes. (This helps tenderize them and remove any bitterness.) Pour off any liquid.

3. Add carrots, apple, and 2 tablespoons of the dressing to collards; stir gently to combine, and let stand 30 minutes. Add 1/4 cup of the dressing to slaw, and toss. Serve remaining dressing on the side.

Created date

June 2016