Collard green slaw recipe | members only access

Serves 6 to 8 I have served this slaw time and again for a decade, and it is always a hit. The thinly sliced collards make for an unexpected and flavorful twist on cabbage slaw, and the

dressing hits all the right notes: acidic, creamy, spicy and sweet. It is an easy recipe to put together, perfect for a potluck. Two important things to remember when making this are to cut

the collards as thin as you can and to use your hands to mix in the dressing, massaging and bruising the collard leaves. This technique, along with letting the dressed slaw sit before

serving, will allow the dressing to stick to the collards and help break them up so that they aren’t tough to chew. If you like kale salads, you might already be familiar with this

technique. It works equally well for collards and other sturdy, leafy greens. INGREDIENTS FOR THE DRESSING: * ⅓ cup apple cider vinegar * ¼ cup mayonnaise (preferably Duke’s) * 2 tablespoons

Creole or other grainy mustard * 1 tablespoon sorghum syrup, maple syrup or cane syrup * 1 tablespoon hot sauce * 2 teaspoons paprika * 1 teaspoon celery seed * 1 teaspoon salt * 1 teaspoon

freshly ground black pepper FOR THE SLAW: * ¾ cup chopped pecans * 2 cups chiffonade of collard green leaves(about ½ bunch; remove the tough stems before slicing the leaves) * 2 cups thinly

sliced green or red cabbage (about ½ small head) * 2 medium shallots, thinly sliced from root to tip (½ to ⅔ cup) DIRECTIONS First, make the dressing: Whisk together all the dressing

ingredients in a small bowl. If making in advance, store the dressing in a covered container in the refrigerator until ready to use. Toast the pecans in a small, dry skillet over medium heat

until fragrant, 2 to 3 minutes, shaking the pan gently so that the nuts toast evenly and do not burn. Remove from the heat and allow to cool to room temperature. Combine the collards,

cabbage, shallots and pecans in a large bowl. Pour the dressing over the slaw and mix vigorously with your hands. Taste and season with a pinch more salt and/or pepper, if desired. Allow the

slaw to stand for 30 minutes before serving. Excerpted from _I Am From Here: Stories and Recipes From a Southern Chef_ by Vishwesh Bhatt. Copyright © 2022 by Vishwesh Bhatt. Used with

permission of the publisher, W. W. Norton & Co., Inc. All rights reserved. COOK WITH VISHWESH W. W. Norton & Company Inc. Bhatt shared three recipes from_ I Am From Here: Stories and

Recipes From a Southern Chef_ for AARP members to try. PUNJABI-​STYLE FRIED CATFISH This fried dish is a popular roadside delicacy all around the world but especially in Mississippi, where

catfish is king. OKRA CHAAT Chaat is the catchall term for savory snacks in India and this recipe features thin strips of flash-​fried okra tossed in chaat masala. READ OUR INTERVIEW WITH

VISHWESH BHATT.