Collard Green Slaw

Prep: 15 mins

Cook: 0 mins

Difficulty: Easy

Servings: 6 Servings

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

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
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.