Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Active Time
20 Mins
Total Time
20 Mins
Serves 10 (serving size: 1 cup)

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

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Sweet and a little spicy = delicious

June 27, 2016
Delicious recipe and not too spicy, despite having both horseradish and red pepper.  I used only half of the dressing, though, and it was plenty.  I had to substitute kale for the collard greens, because that was what was freshest at the store, but kale worked really well.