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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 spring 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.
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Lots of cabbage , try homemade saurkraught, ( hope spelling is right ) it will last until next year. I have old recipes from my grandmother to share if you are interested in sweet pickled cabbage recipes . My wife Valerie and our two girls enjoy saurkraught cakes similar to fish cakes .
Thanks Charles! Making sauerkraut is definitely on my list! I think the rest of the cabbage is ready to be harvested and that is one recipe my Mama and I love to make together too! Sweet pickled cabbage sounds delicious, too! YUM!
Thank you Robyn for the nice coleslaw recipe.
Thanks so much, Liz! I hope you enjoy it!
I love that this col slaw has dark leafy greens! And that dressing pouring photo is gorgeous 🙂
I made this today! I used zero fat greek yogurt and added a teaspoon of sugar. It was delicious and had a nice crunch. Thanks for the recipe.
Happy Friday! Just letting you know that I featured this recipe today for my Low-Carb Recipe Love on Fridays. Looks delicious; I hope a lot of my readers will click over and try it!
This is a winner, even won over the folks that say they don’t like collards. Thanks
Don’t you just love when you make a dish that everyone loves, especially the ones that say they don’t like that food? Thanks, Patti!