• 1 small head of cabbage thinly sliced
  • 1 small bunch collard greens stems removed, cut into thin strips and washed
  • 1 small red onion thinly sliced
  • 2 fresno chiles, thinly sliced
  • 3-4 green onions chopped
  • 1 tablespoon lime juice
  • ¼ cup red wine vinegar
  • ½ cup extra virgin olive oil
  • Salt & pepper to taste
  • 2 teaspoon sugar


  1. Combine shredded cabbage, greens, fresno chilies, red onions and chopped green onions in a large bowl.
  2. In a separate bowl whisk together vinegar, olive oil, lime juice, salt, pepper, and sugar.
  3. Pour over the slaw and toss.
  4. Refrigerate until ready to serve. Taste and season as necessary.