The Kitchn: Collard Green Slaw
At this time of year we can use all the color we can get in our food. This wintery coleslaw has become a real mood booster, with its purples and oranges and reds. I think it just might carry me through the season.
I first got the idea for a collard green coleslaw at my local co-op. They do a really delicious version flecked with bits of carrot and raisins and cloaked in a creamy vegan-mayonnaise dressing.
For my recipe, I wanted to experiment with a lighter (although still creamy) dressing that would let the vegetables shine through, so I came up with this tahini dressing spiked with a little honey and apple cider vinegar. It's so good that I always make a double batch and keep the rest on hand for salads throughout the week.
Now as far as recipes go, this one is a cinch. The most time-intensive part is the chopping, and I prefer to have the carrots and apples thinly julienned, so that takes a bit of time (I'm scared of my mandoline so I do them by hand). Then you thinly slice the cabbage and collards and you're on your way.
I usually make this for lunch on a slow weekend day. It's good with a piece of good bread or a warm tortilla with a little butter. It's also a prime candidate for adapting and tweaking, especially if there are any vegetables here you don't care for or ingredients you wish were featured. A salty cheese might be nice, as would avocado or some additional crunch from toasted almonds or hazelnuts.
Collard Green Slaw
Serves 6 to 8.
For the slaw:
1 bunch collard greens, rinsed and thinly sliced into 2-inch-long pieces
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