Collard Green Slaw
"Collard greens bring a whole new energy to slaw. They’ve got that Southern soul, that crunch, and when you mix them with the right balance of sweet and tangy dressing, it’s something different. This one’s bold, fresh, and adds the kind of flavor that can stand next to any main dish without getting lost."
Ingredients
- For the Slaw
- For the Dressing
Directions
- Remove the thick stems from the collard greens, stack the leaves, roll them tightly, and slice into thin ribbons. Add them to a large bowl with 1 cup of shredded red cabbage, 1 cup of shredded carrots, 1/4 of a thinly sliced red onion, and 1/4 cup of chopped green onions.
- In a separate bowl, whisk together 1/3 cup of mayonnaise, 2 tablespoons of apple cider vinegar, 1 tablespoon of Dijon mustard, 1 tablespoon of honey, 1 teaspoon of sugar, and a pinch of salt and black pepper until smooth.
- Pour the dressing over the greens and toss well until everything is evenly coated. Chill for 15–20 minutes before serving so the collards soften slightly and the flavors blend together.
Chef Moe’s Tip
"Give the collards a quick hand toss before adding the dressing—it helps relax the leaves and gives you that perfect texture. If you want to turn it up a notch, add a dash of hot sauce or a pinch of cayenne to the dressing. The beauty of this slaw is that it only gets better as it sits."
