Collard Green Coleslaw Recipe | Vegetarian Times Skip to main content

Collard Green Coleslaw

The hot dressing poured over this salad slightly wilts the greens without cooking them. Chilling the salad lets the flavors develop. Serve as a side dish, or use instead of lettuce to top vegetarian barbecue. Other greens to try in this recipe: Swiss chard, beet greens, or flat-leafed kale.



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½ lb. collard greens, tough stems removed (8 leaves)
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3 medium carrots, grated (2 cups)
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1 medium onion, grated (1 cup)
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1 medium red bell pepper, diced (1 cup)
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½ cup rice or cider vinegar
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⅓ cup sugar
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¼ cup canola oil
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1 tsp. powdered mustard
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1 tsp. celery seed
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½ tsp. salt
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¼ tsp. ground black pepper


1. Stack 3 or 4 collard leaves flat on work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop strips once sliced. Repeat with remaining collard leaves, and transfer to large bowl. Stir in carrots, onion, and bell pepper.

2. Whisk together vinegar, sugar, oil, mustard, celery seed, salt, and pepper in small saucepan, and bring to a boil, whisking to dissolve sugar. Remove from heat, and pour hot vinegar mixture over collard and vegetable mixture. Stir to coat vegetables with dressing. Season with salt and pepper, if desired. Cover, and chill 4 hours or overnight.

Nutrition Information: 

1 g
Total Fat: 
7 g
Saturated Fat: 
0.5 g
17 g
0 mg
172 mg
2 g
12 g
Serves 8

Comments on this Recipe

This was excellent. Added some toasted walnuts to give is extra crunch.

This is divine. I was looking for a non-cooked way to eat my beet greens, and found this recipe. It's light, zesty, and you can add anything! I added carrot and asparagus for a nice springy theme.

This is a great recipe! I made it for a bridal shower i was hosting, for a wide variety of people and everyone loved it! I used kale instead of collard greens and added a little more mustard powder than suggested. I made it a day in advance, which was perfect for texture. Next time I'm going to try substituting 1/4C of honey in place of the sugar. Really good though!

this recipe is awesome!

This is one of my fave recipes. It is easy & the flavor is amazing. Plus, I am in love with collards and am always looking for new ways to use them. And it is just as good the next day.

This is great, i raised my sons to enjoy raw veg but i have not been able to get my self fully into to. This was the recipe for me great very very good flavor.

The flavor of this was great but I would use less sugar and less oil next time, it was too rich and too sweet for my taste.

We've enjoyed this recipe for TWO YEARS.... actually, it's what came up when I searched the data base for kale. I planted some curly kale, and it's the little plant that just keeps giving, even thru mild frosts and 100 degree plus summers. My minor changes: tender fresh baby kale leaves, quality peanut oil, rice vinegar, mustard seed, and red pepper flakes.

This is a great recipe. I liked it but my son thought it was too "wet" so next time I think I'll decrease the dressing quite a bit as I also thought it was a little heavy on the dressing. I like the idea of adding nuts to it for extra crunch. Instead of using onions I used celery. That also gave it a nice crunch.

I believe I used cider vinegar for this, and it was tasty. However, there was way too much dressing and sugar. I'll play with the amounts next time, maybe halving the dressing and trying just 2 tablespoons of sugar?

The bottom line, defintely make this, I'm a very picky cook and this turned out great. Saw this recipe last night in some other format -- maybe a mirror site -- where I couldn't see the comments and it seemed to have a medium rating. But I thought it sounded great so I took my chances and it turned out great. Yes, there was a little too much dressing for the amount of veggies I had, so your two options there are to not use all the dressing or to drain it off, and I did both. The celery seeds and the mustard powder really make it great, and why wouldn't you use apple cider vinegar if you have it? Now we finally need to buy more.:) Some steps I found a bit ambiguous and my solutions, in case they help someone. Slice the collards very thinly, coleslaw thin, and then chop a bit so they're not shoestring long. Regarding "grating" carrots and onions, for me I thought the larger "shredding" side of the greater might be best, but I used the 2nd smallest hole to grate the carrots, and they were very small and cute like that. I tried grating the onion but it just turns it into liquid, so I used the shredding hole for that, which is still pretty liquifying. I think less than an entire onion is best, maybe half. Also used agave rather than sugar and just added it to taste carefully. Took a spoonful into a small bowl after each add and let it cool for a few seconds and tasted til it was right. In my view you always have to taste stuff, never just rely on measurements except for baking. Diced the red pepper very finely, minced really, since it's the only larger cut besides the collards, didn't want it to dominate. I'm glad I found the right place to make a comment, I really wanted to tell everyone how good this was.

Awesome!great recipe .. I didn't have mustard seed so I substituted it with turmeric and it came out great!

this is the bombastic party salad. Kale haters even love it! I use half an onion and halve the dressing as well. Oh, yes, I use kale instead of collard greens-always!

Here it is

From Mavis

Skip the sugar! Use a little pineapple juice instead. Use coconut or pref Olive oil instead of canola Buy USDA organic ( would also mean its non GMO) especially re leafy greens

This is the best salad ever - seriously. I have substituted the collards, but kale, but didn't like the texture as much. I also have begun using course mustard instead of the powder and also like it better. I frequently make it with double the carrots and no pepper. It felt it gets too watery. This is seriously the best.