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Collard Green and Radish Slaw with Crispy Shallots

Collard Green and Radish Slaw with Crispy Shallots

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant collard green and radish slaw offers a refreshing twist on traditional side salads. By finely shredding the greens and pairing them with peppery radishes, you create a base that is both crunchy and full of character. The highlight of the dish is the homemade shallot oil and crispy fried shallots, which provide a rich, savoury depth that balances the acidity of the white wine vinegar perfectly.

A fantastic vegan option for summer barbecues or as a light accompaniment to grilled mains, this slaw is as nutritious as it is flavourful. The recipe is also highly practical, as the crispy shallots can be prepared up to two hours in advance. Simply store the shallots and their infused oil separately at room temperature until you are ready to assemble and serve.

Ingredients for Collard Green and Radish Slaw with Crispy Shallots

2 small shallots, sliced into rings
6 tablespoons vegetable oil
Koshersalt
1 bunch collard greens (about 275g ), centre ribs and stems removed, thinly sliced crosswise
6 small radishes, trimmed, sliced
2 matskedar vitvinsvinäger
Nymalen svartpeppar

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.

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