Collard Green Slaw
This time of year in the Pacific Northwest, we can use all the color we can get. I know many of you live in regions that are quite dark too. It still astounds me to look up before 5:00 p.m. and feel it already growing dark. So I find myself really seeking color and brightness in other places — mainly food, as well as in bright rooms or nooks around our house.
Ingredients
Ingredients
For the slaw:
- 1 bunch collard greens, rinsed and thinly sliced into 2-inch-long pieces
- 2 medium carrots, peeled and julienned
- 1 ripe red apple, cored and julienned
- 1/2 bunch flat-leaf Italian parsley, finely chopped
- 1/2 cup pomegranate seeds, plus more to top
- 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
For the dressing:
- 1/4 cup tahini
- 1 heaping teaspoon Dijon mustard
- 1/4 cup apple cider vinegar
- 1 teaspoon honey
- Generous pinch of kosher salt
Instructions
- Combine all of the slaw ingredients into a very large salad bowl.
- To make the dressing, 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.