Collard slaw

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About


  • Juice of ½ lemon
  • ½ teaspoon salt, or more to taste
  • 1 tablespoon olive oil
  • 4 cups (170 g) finely shredded collard greens (any stems or ribs thicker than a pencil removed)
  • 1 carrot, grated
  • Crushed red pepper


Morning or Evening

In a large bowl, whisk together the lemon juice, salt, and oil. Pile in the collards and carrot and toss with your hands to coat with the dressing, massaging the greens and carrot a bit to soften them. Season with crushed red pepper. Cover and refrigerate if doing this in the morning, or serve right away.