Collard Green Slaw

Fresh radishes provide a little extra kick to this taste-bud satisfying, nutrient-rich slaw.

Collard Green Slaw Recipe
Yield: 6 to 8 servings
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  1. 1 bunch collard greens, stems removed and shredded (about 8 cups)
  2. 1 cup thinly sliced radish
  3. 1⁄2 cup matchstick carrot
  4. 1 medium shallot, thinly sliced
  5. 1⁄2 cup apple cider vinegar
  6. 1⁄4 cup sugar
  7. 2 tablespoons canola oil
  8. 2 tablespoons celery seeds
  9. 1 1⁄2 teaspoons kosher salt
  10. 1⁄2 teaspoon ground dry mustard
  11. 1⁄4 teaspoon ground black pepper
  1. In a large bowl, combine greens, radish, carrot, and shallot. Set aside.
  2. In a small saucepan, stir together vinegar, sugar, canola oil, celery seeds, salt, mustard, and pepper. Bring to a boil over high heat. Remove from heat. Pour over collard mixture, stirring to combine. Refrigerate at least 3 hours before serving. Store, covered, in the refrigerator up to 3 days.
Taste of the South


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