Photography: Jennifer Causey; Prop Styling: Lindsey Lower; Food Styling: Torie Cox.
Active Time
15 Mins
Total Time
45 Mins
Yield
Serves 6

How to Make It

Step 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.

Step 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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