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!

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 coconut 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 coconut 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!

Timaree Hagenburger, a registered dietitian, certified exercise physiologist with a master’s degree in public health, is a nutrition professor at Cosumnes River College and sought after speaker. She is so excited about the Plant-Based Nutrition and Sustainable Agriculture certificate program that she and her colleague started there, and also conducts local events, corporate wellness work, has a regular segment on California Bountiful TV, and is a frequent podcast guest. For more recipes like this one, be sure to purchase a copy of her innovative cookbook – The Foodie Bar™ Way: One meal. Lots of options. Everyone’s happy. available at www.FoodieBars.com  Find details about Timaree’s upcoming events (cooking demos, book signings and talks about the incredible power you yield with your fork!), and if you missed any of her newspaper columns, podcast interviews or TV appearances, you can find them here at https://www.thenutritionprofessor.com/