Photography by Jim Bathie | Food Styling by Aaron Conrad | Styling by Haley Bilunas
This Apple and Collard Greens Coleslaw is a fresh, colorful twist on a classic! Made with green and red cabbage, crisp collard greens, tart-sweet apples, and a zesty Creole dressing, this vibrant side dish delivers crunch and bold Louisiana flavor in every bite. Perfect for fall gatherings, weeknight dinners, or holiday tables, it pairs beautifully with everything from barbecue to roasted meats.
Apple and Collard Greens Coleslaw
Makes 6 servings
Ingredients
- ½ head green cabbage, finely shredded
- ½ head red cabbage, finely shredded
- 2 cups finely shredded fresh collard greens
- 1 McIntosh apple, julienned
- 1 Granny Smith apple, julienned
- 1 carrot, peeled and shredded
- ½ cup thinly sliced red onion
- Creole Dressing (recipe follows)
- Garnish: chopped fresh parsley, celery seed
Instructions
- In a large bowl, combine all cabbage, collards, all apple, carrot, and onion. Just before serving, pour Creole Dressing over cabbage mixture, and toss to coat. Garnish with parsley and celery seed, if desired. Serve immediately.
Creole Dressing
Makes about 1 cup
Ingredients
- ⅔ cup mayonnaise
- 1 tablespoon sugar
- 1 tablespoon Creole mustard
- 1 to 2 tablespoons cane vinegar
- 1 teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
Instructions
- In a small bowl, whisk together all ingredients until combined. Use immediately.
