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Collard Green and Radish Slaw with Crispy Shallots


  • 2 small shallots, sliced into rings
  • 6 tablespoons vegetable oil
  • Kosher salt
  • 1 bunch collard greens, ribs and stems removed, thinly sliced crosswise
  • 6 small radishes, trimmed, sliced
  • 2 Tbsp white wine vinegar
  • Freshly ground black pepper


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.

Adapted from Bon Appetit

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