Cabbage and Collard Green Coleslaw Recipe
A fresh and tangy Cabbage and Collard Green Coleslaw that combines crunchy cabbage, nutritious collard greens, and sharp green onions, dressed in a creamy apple cider vinegar and mayonnaise (or Greek yogurt) dressing. Perfect as a side dish or a light, healthy snack.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Vegetables
- 1 medium head cabbage
- 5 medium collard green leaves (washed and dried)
- 3 green onions (chopped)
Dressing
- 1/4 cup apple cider vinegar
- 1/2 cup mayonnaise (or Greek yogurt)
- 1 teaspoon kosher salt
Instructions
- Prepare the Greens: Chop the cabbage into bite-sized pieces, discarding the core, and place into a large mixing bowl. Stack the collard green leaves together and carefully roll them lengthwise. Using a sharp knife, thinly slice the collard greens into thin ribbons. Then cut the ribbons into bite-sized pieces and add to the cabbage. Next, add the chopped green onions to the cabbage and collard greens.
- Make the Dressing: Whisk together the mayonnaise (or Greek yogurt), apple cider vinegar, and kosher salt until smooth and combined.
- Toss and Serve: Pour the dressing over the coleslaw greens and mix well to combine all ingredients evenly. Serve immediately or store in the refrigerator until ready to serve.
Notes
- You can substitute mayonnaise with Greek yogurt for a lighter, protein-rich dressing.
- For best texture, serve the coleslaw shortly after mixing to keep it crisp.
- Adjust the salt to taste depending on your preference.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.