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 gangbusters right now, and this coleslaw has become a favorite way to enjoy the harvest. Crisp cabbage paired with tender collard greens and bright green onions gives the salad great texture and a fresh flavor. A simple, tangy dressing of mayonnaise (or Greek yogurt) and apple cider vinegar ties it all together.
I often use collard leaves for wraps or sauté them with garlic, but combining them raw with cabbage in a coleslaw highlights their slightly earthy note while keeping the dish light and refreshing. This recipe is straightforward, quick to prepare, and makes a great side for grilled meats, sandwiches, or picnics. It also keeps well in the refrigerator, so you can make it a day ahead and let the flavors meld.
Cabbage and Collard Green Coleslaw Recipe
Ingredients
- 1 medium head cabbage, cored and chopped into bite-sized pieces
- 5 medium collard green leaves, washed, dried and thinly sliced
- 3 green onions (spring onions), chopped, including the greens
- 1/4 cup apple cider vinegar
- 1/2 cup mayonnaise, or Greek yogurt as a lighter alternative
- 1 teaspoon kosher salt
Instructions
- Chop the cabbage into bite-sized pieces, discarding the core, and place it into a large mixing bowl.
- Stack the collard green leaves, roll them lengthwise, and slice them thinly into ribbons. If the ribbons are long, cut them to bite-sized lengths and add them to the bowl with the cabbage.
- Add the chopped green onions to the cabbage and collard greens.
- In a small bowl, whisk together the mayonnaise (or Greek yogurt), apple cider vinegar, and kosher salt until smooth.
- Pour the dressing over the greens and toss thoroughly to combine. Taste and adjust salt or vinegar if needed.
- Serve immediately, or cover and chill in the refrigerator. The coleslaw keeps well and can be made a day ahead—just toss before serving to redistribute any dressing that settles.
Notes and Tips
This coleslaw is versatile—use Greek yogurt in place of mayonnaise for a lighter, tangier dressing. For more crunch and color, add shredded carrots, thinly sliced red cabbage, or a handful of chopped fresh herbs like parsley or cilantro. If you prefer a sweeter dressing, add a teaspoon of honey or maple syrup to balance the vinegar.
To keep the collard greens more tender, slice them very thinly against the grain. If your collard leaves are particularly large or thick, remove the central stem before slicing. For best texture, dress the slaw just before serving, or make it several hours ahead and allow the flavors to meld in the refrigerator.
This salad pairs well with grilled chicken, pulled pork, fish tacos, or as a refreshing side for picnic and barbecue menus.
Nutrition
Calories: 55 kcal per serving
Carbohydrates: 10 g
Protein: 4 g
Fat: 0.3 g
Fiber: 4 g
Nutrition information is automatically calculated and should be used as an approximation.
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Enjoy!
Robyn xo