This simple spring slaw turns things up a notch by adding some spicy goodness.

Collard Green & Turnip Slaw with Spicy Seed Brittle

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 5 minutes  |  Serves: 4


  • 2 tablespoons rice vinegar
  • 1 1/2 teaspoons finely grated peeled ginger
  • 1/2 teaspoon crushed red pepper flakes, divided
  • 3 teaspoons honey, divided
  • 3 tablespoons olive oil
  • 1 teaspoon toasted sesame oil
  • kosher salt
  • 2 tablespoons raw sunflower seeds
  • 1 tablespoon raw pumpkin seeds (pepitas)
  • 1 tablespoon raw sesame seeds
  • 1 bunch collard greens, center ribs removed and leaves thinly sliced
  • 4 small turnips, sliced into thin matchsticks


  1. In a small bowl whisk together the rice vinegar, ginger, 1/4 teaspoon red pepper flakes, and 1 teaspoon of the honey. Drizzle in both the oils and a pinch of salt. Mix well.
  2. Combine remaining 2 teaspoons of the honey, remaining 1/4 teaspoon red pepper flakes, and 1 tablespoon of water in a small bowl. Toast sunflower, pumpkin and sesame seeds in a medium sized skillet over medium heat, shaking the pan a few times until the sesame seeds are lightly browned. About 3 minutes. Add the honey mixture and cook, stirring, until seeds stick together in small clumps, about 3 minutes. Scrape seed mixture to parchment paper; let cool. Break into small clusters.
  3. Toss the collard greens with 2 teaspoons of the dressing and use your hands to gently massage/rub the dressing into the leaves until they become tender and turn a dark green, about 30 seconds. Toss the collard leaves with the sliced turnips and drizzle with more dressing. Divide salad between plates and top with seeds.


  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary
  • This recipe is lightly adapted from Bon Appetit

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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