Collard Slaw

Serves: 6


1 pound collard greens, stemmed, washed and julienned

1 pound carrots, shredded

1/2 medium red onion, julienned

2 tablespoons chopped Italian (flat-leaf) parsley

1/2 cup garlic aioli or other garlic mayo

2 tablespoons sour cream or yogurt

1 tablespoon Tabasco sauce

1 pinch of salt

2 teaspoons freshly ground black pepper

1/2 teaspoon celery seeds


In a large bowl, mix together collard greens, carrots, onion and parsley. In a medium bowl, mix well garlic aioli, sour cream, Tabasco sauce, salt, pepper and celery seeds. Stir into collard greens mixture. Refrigerate covered and allow flavor to blend for at least 2 hours.

Popular vegetable substitutions include: Collard Greens

Recipe courtesy of