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

Recipe by Southern Living July 2016

Gallery

Credit: Hector Sanchez; Styling: Caroline M. Cunningham

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
Serves 10 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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