Guest Post: Collard Slaw from Everyday Maven
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This tasty, healthy collard slaw is a refreshing take on traditional cole slaw. Serve anywhere you would normally have cole slaw and enjoy! ~ 2 Points Plus per heaping ½ cup serving.
Recipe Type: Salad
Yield: 8 servings
  • 1 bunch collard greens, cleaned, stems removed and sliced into ½-inch strips
  • 6 scallions, thinly sliced
  • 1 pound head green cabbage, core removed and shredded
  • 2 carrots, peeled and shredded
  • ⅔ cup light Mayonnaise
  • ¼ cup lemon juice (2 medium lemons)
  • 1½ tablespoons coconut palm sugar (or raw sugar)
  • 1¼ teaspoons kosher salt
  • ¾ teaspoon black pepper
  • ¼ teaspoon celery seeds
  1. Wash collard green leaves. Remove center stem. Slice leaves into ½” strips.
  2. Clean scallions, trim ends and thinly slice.
  3. Remove core from cabbage and quarter. Peel carrots and shred cabbage and carrots. I like to use the food processor with the shredding attachment as it only takes two minutes to shred everything. Alternately, use a box shredder or hand grater.
  4. Combine collards, scallions, cabbage and carrots in a large glass bowl and set aside.
  5. Using a separate bowl, whisk mayonnaise, lemon juice (remove seeds), sugar, salt, pepper and celery seeds together until well combined.
  6. Pour over slaw until thoroughly mixed in. I just get in there and use my hands.
  7. Cover and refrigerate for at least 3 to 4 hours to allow flavors to meld and greens to soften.
  8. Serve and Enjoy!
Gluten Free, Parve, Vegetarian
Recipe by Katherine Martinelli at