Recipe: Collard Slaw

by

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!

Ingredients
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)

Procedure
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: www.kosher.camembert.wordpress.com

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

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

No Comments Yet.

What do you think?

Your email address will not be published. Required fields are marked *