Recipe: Collard Slaw


Collard Slaw

While you can enjoy this fresh salad as a spunky side dish, it makes an absolutely wonderful filling for a whole grain wrap!

1 bunch collard greens (washed, stem removed, rolled and cut into thin ribbons- also called “chiffonade”)
1/3 cup yellow bell pepper (diced small)
2 carrots, grated
1 1/2 Tbsp rice vinegar
1 tsp low-sodium soy sauce
1 tsp toasted sesame seeds (or tahini)
1 tsp of orange zest
1-2 Tbsp orange juice (squeeze 1-2 orange wedges over slaw)
1/4 tsp Sriracha (or your favorite hot sauce/chili garlic sauce) – optional
1/4 to 3/4 tsp sugar (start with 1/4 tsp, taste, and add up to 3/4 tsp tasting along the way)
1/4 cup chopped peanuts (garnish each salad with ~1 Tbsp)

Mix all ingredients, except sugar and peanuts in a large bowl. Add 1/4 tsp of sugar, mix well and taste. Add more sugar if needed, 1/4 tsp at a time, tasting along the way. Let salad marinate for at least 30 minutes, for the flavors to marry. Garnish each salad with chopped peanuts and be sure to use it in a yummy wrap.

Read all about getting calcium from your greens in my newspaper article that featured this recipe and Quick-Sauteed Collard Ribbons!

Adapted by The Nutrition Professor from:

Collards don't even need to be cooked to be fantastic!

Collards don’t even need to be cooked to be fantastic!

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