At this time of year, we can use all the color we can get in our food. This winter coleslaw is a real mood booster, with its purples, oranges and reds. It just might carry me through the season.
I first got the idea for a collard green coleslaw at my local co-op. They do a delicious version flecked with carrot and raisins and cloaked in a creamy vegan-mayonnaise dressing.
For my recipe, I wanted a lighter (although still creamy) dressing that would let the vegetables shine through. I came up with this tahini dressing spiked with a little honey and apple cider vinegar. It’s so good that I always make a double batch and keep the rest for salads throughout the week.
Making the slaw is a cinch. The most time-intensive part is the chopping. I prefer to have the carrots and apples thinly julienned, so that takes a bit of time (I’m scared of my mandoline so I do them by hand). Then you thinly slice cabbage and collards, and you’re on your way.
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I often make this for lunch on a slow weekend day. It’s good with bread or a warm tortilla with a little butter. It’s also a prime candidate for adapting and tweaking, if there are vegetables here you don’t care for or ingredients you wish were included. A salty cheese might be nice, as would avocado or additional crunch from toasted almonds or hazelnuts.
Collard Green Slaw
1 bunch collard greens, rinsed and thinly sliced into 2-inch-long pieces
2 medium carrots, peeled and cut in matchsticks
1 ripe red apple, cored and cut in matchsticks
1/2 bunch flat-leaf Italian parsley, finely chopped
1/2 cup pomegranate seeds, plus more for garnish
1/2 small head red cabbage, finely shredded
3 green onions, thinly sliced
1/3 cup toasted sesame seeds
Kosher salt and black pepper, to season
1/4 cup tahini (see note)
1 heaping teaspoon Dijon mustard
1/4 cup apple cider vinegar
1 teaspoon honey
Generous pinch of kosher salt
COMBINE all of the slaw ingredients in a very large salad bowl.
WHISK together the tahini, mustard, vinegar, honey and salt until smooth and creamy. If the dressing seems clumpy or too thick to coat the greens well, add a little water, 1 teaspoon at a time.
TOSS the salad with the dressing. Sprinkle extra pomegranate seeds on top and serve. When dressed, salad is best served the day it is made.
NOTE: Some supermarkets stock the sesame paste tahini in the international section; others stock it near the nut butters. Stir it well before using. It keeps for months in the refrigerator.
Yield: 6 to 8 servings.