This recipe is the result of a search for other ways to enjoy collard greens without braising them down with smoked turkey, and I was not disappointed. This vibrant spicy collard slaw is refreshing, easy to make, and packed with flavor, thanks to the crisp veggies and a zesty mustard-based dressing. Perfect as a side or even as a light meal, it’s a great way to incorporate more greens into my diet. The combination of the slightly bitter collards with the sweetness from brown sugar and the heat from hot sauce creates an irresistible balance. The quick sautéing of the greens helps mellow out their flavor but leaves some crunch. It really is a staple in my fridge now.
Your grocery list
Produce
- Fresh collard greens (you’ll need 6-7 leaves)
- Yellow onion (medium-sized, you’ll use half unless you really love onions – then use the whole thing.)
- Matchstick carrots (or 1/4 whole carrot)
- Bell pepper (your choice of color)
Baking and pantry items
- Apple cider vinegar
- Dijon mustard (or ground mustard)
- Brown sugar
- Extra virgin olive oil
- Hot sauce (whatever’s your favorite, optional)
- Salt
- Pepper
- Garlic powder
Equipment/tools you’ll need
- Large mixing bowl
- Large skillet
- Knife and cutting board
- Whisk for mixing dressing
- Tongs or spoon for tossing
Step-by-step instructions for making spicy collard slaw
1) Prepare the dressing
In a large mixing bowl, whisk together the apple cider vinegar, dijon mustard, hot sauce, salt, pepper, garlic powder, and brown sugar until the sugar is dissolved and the dressing is well-combined.
2) Cook the collards and onions
Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the thinly sliced onions and cook for about 60 seconds, or until they begin to soften. Add the sliced collard greens to the skillet and toss them with the onions for 1-2 minutes, until the greens turn bright green and start to wilt slightly. Remove the skillet from heat and let it cool for a minute.
3) Put the salad together
Add the slightly cooled collard greens and onions to the bowl with the dressing. Toss everything together until the greens are evenly coated with the dressing. Add the sliced bell pepper and carrots to the bowl and toss again. Serve immediately, or let it sit for a few minutes to allow the flavors to meld.
Tips for making a great spicy collard slaw
- Massage your collards: If you prefer a softer texture for your greens, you can massage the collard leaves with a little olive oil and salt before tossing them in the dressing. This breaks down the tough fibers and makes them more tender.
- Make it ahead: This salad can be made a few hours in advance; in fact, letting it sit for a while helps the flavors develop more.
How to store spicy collard slaw
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- In the fridge: Store leftover salad in an airtight container in the fridge for up to 2 days. Note that the greens will continue to soften the longer they sit in the dressing, so they’re best enjoyed within the first day or so.
How to enjoy spicy collard slaw
- On sandwiches and biscuits (like January’s BOTM)
- As a side with fried fish, crab cakes, or grilled chicken
- As a salad base with your other favorite salad ingredients
Ways to adjust your spicy collard slaw
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- Add protein: For a heartier dish, you can add some bacon bits.
- Try different greens: If you don’t have collard greens, you can swap in cabbage, kale, or Swiss chard, though the flavor and texture will vary a bit.
- Adjust the sweetness: If you like your slaw sweeter, feel free to add more brown sugar to taste. If you prefer it tangier, add a little more vinegar.
- Adjust the flavor: add minced ginger and substitute the ACV for rice vinegar in the dressing for a different flavor profile.
- Change up the veggies: Swap the bell pepper for radishes or even cherry tomatoes for a different twist.
Spicy Collard Slaw
Ingredients
- 6-7 collard leaves, washed and thinly sliced (less than 1/4″ thick)
- ½ yellow onion, thinly sliced
- ¼ cup of very thinly sliced carrots, you can buy the matchstick carrots pre-cut in the store
- ½ bell pepper, any color, thinly sliced
Dressing
- ¼ cup apple cider vinegar
- 2 tsp dijon mustard OR ground mustard
- 1 tsp hot sauce, Frank’s, but try some others
- salt
- pepper
- garlic powder
- 1-2 tbsp brown sugar
Instructions
- Combine apple cider vinegar, dijon mustard, hot sauce, salt, pepper, garlic powder, and brown sugar in a large mixing bowl.
- Heat 1 tbsp of extra virgin olive oil over medium heat in a large skillet. Add sliced onions and cook until they begin to soften (about 60 seconds). Add the sliced greens and toss with onions until the greens are a bright green color. Remove from heat.
- Add slightly cooled greens to the bowl with the dressing and turn until they are evenly coated.
Notes
- This recipe can be adapted to other greens such as cabbage and kale.
- Feel free to use brown sugar, coconut palm sugar or cane sugar for your dressing.
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