Colorful Collard Slaw

1/2 c. white vinegar
5 T. granulated sugar
2 T. fresh lime juice
2 t. prepared horseradish
1/4 t. crushed red pepper
2 t. kosher salt, divided
1/2 c. olive oil
1 bunch collard greens (about 1-3/4 lbs.)
2 c. matchstick carrots
1 sweet apple, diced

Whisk together vinegar, sugar, lime juice, horseradish, and red pepper with 1-1/2 t. salt in a small bowl until sugar is completely dissolved. Slowly whisk in olive oil until completely incorporated.

Trim and discard tough stems from collard greens; thinly slice leaves and place in a large bowl. Sprinkle with remaining 1/2 t. salt and gently massage salt into greens for 1-2 minutes. (This helps tenderize them and remove any bitterness.) Pour off any liquid.

Add carrots, apple, and 2 T. of the dressing to collards; stir gently to combine and let stand 30 minutes. Add 1/4 c. of the dressing to slaw and toss. Serve remaining dressing on the side.

Serves 10.

Adapted from Southern Living magazine, July 2016, p. 114.