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Roasted Red Cabbage-and-Collard Green Slaw
Trade traditional coleslaw for this flavor-packed red cabbage-and-collard green slaw at your next barbecue, summer party, or picnic. You can whip up this easy and fast summer salad recipe in no time.
👥 10 Servings⏱️ Prep & Cook: 30 min👤 Kate Merker📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
- ●cutting board
📝 Preparation Steps
1
Roast the Cabbage and Collard Greens: Preheat oven to 450°F. Place cabbage on two rimmed baking sheets and drizzle with 2 tablespoons oil, dividing evenly. Season with salt and pepper. Arrange cabbage, flat sides down, in a single layer. Roast until browned and crisp on bottom, 12 to ⏱️ 14 minutes. Flip cabbage and arrange collards around cabbage, dividing evenly between baking sheets. Drizzle collards with remaining 2 tablespoons oil. Season with salt and pepper. Roast until collards are crisp, 5 to ⏱️ 7 minutes.
2
Make the Sweet-and-Spicy Sauce: Whisk together vinegar, ketchup, brown sugar, granulated sugar, and red pepper flakes in a bowl until sugar is dissolved. Season with salt and pepper.
3
Transfer cabbage to a cutting board and roughly chop. Combine cabbage, collards, and 1/3 cup Sweet-and-Spicy Sauce in a bowl. Fold in parsley. Serve warm or at room temperature with remaining dressing alongside for drizzling.
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