Crunchy Collard Green Slaw

I have never bought collard greens before, so when they appeared in my CSA box a couple of weeks ago, I wasn’t sure what to do with them for an easy summer dish.  After a quick Pinterest search, I found this great recipe to try.  I was pleasantly surprised with the delicious flavors, especially since it is a really simple dish.  It keeps well in the fridge for a couple of days, making it a great lunch leftover as well.  Double win.
collard green coleslaw you will need:
1 bunch collard greens, de-stemmed and shredded
½ teaspoon salt
2 tablespoons champagne vinegar
¼ cup olive oil
1 medium apple, julienned
3 medium carrots, julienned
4 green onions, diced

Put the shredded collard greens in a mixing bowl and sprinkle with the salt.

Using your hands, massage the greens for about a minute. This helps to soften and sweeten the greens, as well as draw out some moisture. Drain any juices that have collected in the bottom of the bowl.

Add remaining ingredients to the bowl, toss well, and refrigerate until ready to serve.

serves: 3-4
time: 10 minutes
adapted from: In Sonnet’s Kitchen

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