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
How to Make It
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.
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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