Cabbage and Collard Green Coleslaw makes a quick, easy and delicious coleslaw recipe! Made with fresh cabbage, collard greens, onions and a tangy dressing!
The cabbage and collard greens in our garden are going gang busters right now! And I sure am loving it!
I’ve been using the collards for wraps, added into my salads, cooking it with a bit of garlic, and just about any other way that you can think of to use them. But, I have to tell you, one of my favorites is this cabbage and collard greens coleslaw recipe that I’m sharing with you. It is super simple to make and tastes so incredibly fresh!
For the coleslaw, I chopped a medium head of cabbage and then stacked and rolled a bunch (about 5 medium leaves) and thinly sliced the collards. You can then chop even more finely if you prefer or if your collard leaves are very big. To the cabbage and collards, I then chopped 3 spring onions, including the greens and tossed them into my coleslaw.
For the tangy coleslaw dressing, I whisked together mayonnaise (or you can use Greek yogurt), apple cider vinegar, and salt.
Once you have your coleslaw dressing mixed together, pour it over your greens and mix well to combine. You can then serve it immediately or cover with wrap and store in the refrigerator until ready to use. The coleslaw stays fresh and makes a great make-ahead side dish. You can easily make it a day ahead of serving. Just be sure to toss it well before serving.
Here’s my Cabbage and Collard Coleslaw Recipe. I hope you enjoy it as much as we do!
Cabbage and Collard Green Coleslaw Recipe
- 1 medium head cabbage
- 5 medium collard green leaves, washed and dried
- 3 green onions, chopped
- 1/4 cup apple cider vinegar
- 1/2 cup mayonnaise , or Greek yogurt
- 1 teaspoon kosher salt
- Chop the cabbage into bite sized pieces, discarding the core, and place into a large mixing bowl. Then stack the collard green leaves together and carefully roll them lengthwise. Using a sharp knife, thinly sliced the collard greens into thin ribbons. Then cut the ribbons into bite sized pieces and add to the cabbage. Next, add the chopped spring onions to the cabbage and collard greens
- Whisk together the mayonnaise (or Greek yogurt), apple cider vinegar, and the salt. Pour over coleslaw greens and then mix well to combine.
- Serve immediately or store in the refrigerator until ready to serve.
Nutrition information is automatically calculated, so should only be used as an approximation.