1 bunch collard greens, cleaned, stems removed and sliced into ½-inch strips
6 scallions, thinly sliced
1 pound head green cabbage, core removed and shredded
2 carrots, peeled and shredded
⅔ cup Mayonnaise
¼ cup lemon juice (2 medium lemons)
1½ tablespoons coconut palm sugar (or raw sugar)
1¼ teaspoons kosher salt
¾ teaspoon black pepper
¼ teaspoon celery seeds
Wash collard green leaves. Remove center stem. Slice leaves into ½-inch strips.
Clean scallions, trim ends and thinly slice.
Remove core from cabbage and quarter. Peel carrots and shred cabbage and carrots. I like to use the food processor with the shredding attachment as it only takes two minutes to shred everything. Alternately, use a box shredder or hand grater.
Combine collards, scallions, cabbage and carrots in a large glass bowl and set aside.
Using a separate bowl, whisk mayonnaise, lemon juice (remove seeds), sugar, salt, pepper and celery seeds together until well combined.
Pour over slaw until thoroughly mixed in. I just get in there and use my hands.
Cover and refrigerate for at least 3 to 4 hours to allow flavors to meld and greens to soften.
Serve and Enjoy!