on May 31, 2016, Updated Jun 01, 2023 9 Comments 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! Enjoy!Robyn xo
