Collard Green and Radish Slaw with Crispy Shallots

Ingredients for Collard Green and Radish Slaw with Crispy Shallots

• 2 small shallots, sliced into rings

• 6 tablespoons vegetable oil

• Kosher salt

• 1 bunch collard greens (about 275g ), centre ribs and stems removed, thinly sliced crosswise

• 6 small radishes, trimmed, sliced

• 2 tablespoons white wine vinegar

• Freshly ground black pepper

How to make Collard Green and Radish Slaw with Crispy Shallots

Cook shallots and oil in a small saucepan over medium-high heat, stirring occasionally, until shallots are golden, 8–10 minutes. Using a slotted spoon, transfer shallots to a paper towel–lined plate; season with salt. Transfer oil to a small bowl and let cool.

Combine collard greens, radishes, and vinegar in a large bowl; season with salt and pepper. Drizzle with shallot oil and toss to coat. Top with crispy shallots.

DO AHEAD: Crispy shallots can be made 2 hours ahead. Store shallots and oil separately at room temperature.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.