Collard Green Slaw - reprinted from Vegetarian Times
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Collard Green Slaw - reprinted from Vegetarian Times calories by ingredient
Introduction
Change from ordinary cole slaw. The hot dressing poured over this salad slightly wilts the greens without cooking them. Chilling the salad lets the flavors develop. Serve as a side dish, or use instead of lettuce to top vegetarian barbecue. Other greens to try in this recipe: Swiss chard, beet greens, or flat-leafed kale. Change from ordinary cole slaw. The hot dressing poured over this salad slightly wilts the greens without cooking them. Chilling the salad lets the flavors develop. Serve as a side dish, or use instead of lettuce to top vegetarian barbecue. Other greens to try in this recipe: Swiss chard, beet greens, or flat-leafed kale.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
Directions
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.