Cabbage and Collard Greens Slaw
For the slaw:
!/2 head cabbage (about 8 ounces)
1/2 bunch collard greens, rinsed well (about 8 ounces)
1 small red bell pepper
For the dressing:
1/4 cup mayonnaise, or 2 tablespoons mayonnaise plus 2 tablespoons greek yogurt or sour cream
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon celery seed
zest and juice of one lemon
pinch of sugar
Whisk all of the dressing ingredients together in a small bowl and set aside.
Remove the core from the cabbage and the ribs from the collard greens. Thinly slice both into ribbons and place in a large bowl. (You can also shred the cabbage in a food processor, but I find that often makes it too watery.)
Shred or julienne the carrot and slice the pepper thinly and add to the greens. Pour the dressing over the slaw and mix well, until evenly coated.
Refrigerate 4-6 hours before serving, to soften the greens and blend the flavors.
Oh and Bethany is also a fellow Crop Share cocktail queen! Check out what she did with the Shenandoah Smoke tea from Runningbyrd Tea Company (now available in store) after she got home on Friday! Bourbon, lemon and some smokey sweet tea? Bartender, hit me again!