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Collard Slaw

Yield: 16+ servings

Ingredients:

• 1/2 cup white wine vinegar
• 1 tablespoon Demerara
• 2 tablespoons fresh lime juice
• 2 teaspoons prepared horseradish
• 1/4 teaspoon crushed red pepper
• 1-1/2 teaspoons kosher salt
• 1/2 cup olive oil
• 1 bunch collard greens (about 1-lb stemmed and chopped)
• 1/2-tsp Kosher Salt
• 10-oz bag matchstick carrots
• 2 sweet apples (such as Braeburn, Pink Lady, or Honey Crisp), diced

Directions:

1. Whisk together first 5 ingredients and 1 1/2 tsp. of the salt in a small bowl until sugar is completely dissolved; slowly whisk in olive oil until completely incorporated.
2. Trim and discard tough stems from collard greens; thinly slice leaves, and place in a large bowl. Sprinkle with remaining 1/2 tsp. salt, and gently massage into greens 1 to 2 minutes. (This helps tenderize them and remove any bitterness.) Pour off any liquid.
3. Add carrots, apple, and 2 tablespoons of the dressing to collards; stir gently to combine, and let stand 30 minutes. Add 1/4 cup of the dressing to slaw, and toss.
4. Serve remaining dressing on the side.