2 bunches fresh local collard greens, about 2–3 pounds
1 large red onion, halved and thinly sliced
1 cup shredded or matchstick carrots
1 cup thinly sliced red radishes
½ cup apple cider vinegar
½ cup apple juice
⅓ cup olive oil
1 tablespoon honey
1 teaspoon minced garlic
1 teaspoon celery seed
Salt and black pepper, to taste
Preparation
Remove the largest stems from the collard greens, leaving some of the smaller stems and veins for crunch.
Working in batches, stack and tightly roll the collard leaves. Slice diagonally into approximately 1-inch ribbons.
Place the collard greens, red onion, carrots, and radishes in a large bowl.
Add the apple cider vinegar, apple juice, olive oil, honey, garlic, celery seed, salt, and pepper.
Using clean hands, massage and toss the ingredients together until the collard greens begin to soften and everything is evenly coated.
Let the slaw rest for at least 10 minutes. Toss again before serving.
Serve immediately or cover and refrigerate until ready to serve.
Notes
If making the slaw ahead, keep the accumulated dressing with the slaw so the collards can continue to marinate. For the best texture, serve within about 2 days.
For a sweeter variation, replace the carrots and radishes with apples and golden raisins.
