Collards, like other dark, leafy greens, are members of the cabbage family. With their mild flavor and crisp-tender texture, they make a perfect slaw base. Crunchy bell peppers and tangy red onions add substance while a spicy citrus dressing brings it all together. Adjust the amount of hot sauce you use based on your spice tolerance. Eat this easy dish on its own for a light lunch or serve beside BBQ Tofu Wings.

By Mary Margaret Chappell,


  • 1½ lb. collard greens
  • 1 yellow bell pepper, chopped (1 cup)
  • 1 red onion, chopped (1 cup)
  • ⅓ cup orange juice
  • ⅛ to ¼ teaspoon hot sauce
  • 1 orange, peeled and chopped (optional)
  • Nutritional yeast
  • Red pepper flakes


  • Remove stems from collard greens, then roll leaves into tight cylinders. Slice cylinders into thin ribbons. In a large bowl combine collards, bell pepper, and onion.
  • In a small bowl whisk together orange juice and hot sauce. Pour dressing over collard mixture; toss to coat. Just before serving, if desired, add orange pieces. Sprinkle with nutritional yeast and crushed red pepper.

Comments (4)

(5 from 4 votes)

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Interesting concept...raw collards. Make ahead to allow the flavors to meld. Very flavorful. I added prepared brown mustard to the dressing to inhance the collards. Shall prepare again.

Joyce s


Catherine Goin

On January 1 every year for many past years my brother and I have a New Years Day party to welcome the New Year, and we always have 'hoppin' John' but this year I will try your New Years Day soup with Black-eyed peas and the spicy collard slaw. They look great! Thanks!


I am a junk food vegan who is trying to do better. So making a salad dressing with no oil is so new to me. This salad had a ton a flavor. I added more hot sauce and next time will use less onion but that is my taste. Overall worth the calories.

About the Author

Headshot of Mary Margaret Chappell

About the Author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.
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