New Roots is a partnership of Catholic Charities of Northeast Kansas and Cultivate KC

Collards Slaw


  • 20-25 medium-sized collard leaves
  • 2 carrots
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon hot pepper sesame oil
  • salt or soy sauce to taste
  • 1 teaspoon sugar
  • sesame seeds


  1. Soak and gently agitate collards in a big bowl of cold water several times until the water runs clear. Pat collards dry and chiffonade: roll up 5-6 leaves at a time lengthwise.
  2. Because the leaves are pretty wide. Make a cut on each side of the stem. Then slice widthwise into thin (1/4 in) strips. Peel the carrots and julienne them.
  3. Mix the greens and carrots and add the vinegar, oils and a little bit of salt and sugar to taste. Start with just a little bit of salt and sugar because you can always add more later.
  4. The sugar is important to cut the bitterness of the greens. The salt draws out some of the flavor. Add a few pitches of sesame seeds for taste, texture, and looks.
  5. Let marinate for at least 30 minutes for a crunchier salad, or overnight for a softer slaw. The spiciness does intensify with time. Serve 4!