Collard Green Slaw - reprinted from Vegetarian Times
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
• ½ lb. collard greens, tough stems removed (8 leaves)• 3 medium carrots, grated (2 cups)• 1 medium onion, grated (1 cup)• 1 medium red bell pepper, diced (1 cup)• ½ cup cider vinegar• ⅓ cup turbinado sugar• ¼ cup coconut oil• 1 tsp. powdered mustard• 1 tsp. celery seeds• ¼ tsp. ground black pepper
1. Stack 3 or 4 collard leaves flat on work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop strips once sliced. Repeat with remaining collard leaves, and transfer to large bowl. Stir in carrots, onion, and bell pepper.
2. Whisk together vinegar, turbinado sugar, oil, mustard, sesame seeds, and pepper in small saucepan, and bring to a boil, whisking to dissolve sugar. Remove from heat, and pour hot vinegar mixture over collard and vegetable mixture. Stir to coat vegetables with dressing. Season with salt and pepper, if desired. Cover, and chill 4 hours or overnight.
Serving Size: Makes 8 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user VNICKERSON1.
2. Whisk together vinegar, turbinado sugar, oil, mustard, sesame seeds, and pepper in small saucepan, and bring to a boil, whisking to dissolve sugar. Remove from heat, and pour hot vinegar mixture over collard and vegetable mixture. Stir to coat vegetables with dressing. Season with salt and pepper, if desired. Cover, and chill 4 hours or overnight.
Serving Size: Makes 8 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user VNICKERSON1.
Nutritional Info Amount Per Serving
- Calories: 124.1
- Total Fat: 7.8 g
- Cholesterol: 0.0 mg
- Sodium: 34.5 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 2.2 g
- Protein: 1.4 g
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