Collard Green And Radish Slaw With Crispy Shallots Food
COLLARD GREEN AND RADISH SLAW WITH CRISPY SHALLOTS
Provided by Dawn Perry
Categories Salad Side Thanksgiving Vegetarian Quick & Easy High Fiber Low Sodium Radish Fall Healthy Low Cholesterol Vegan Collard Greens Shallot Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Cook shallots and oil in a small saucepan over medium-high heat, stirring occasionally, until shallots are golden, 8-10 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate; season with salt. Transfer oil to a small bowl and let cool.
- Combine collard greens, radishes, and vinegar in a large bowl; season with salt and pepper. Drizzle with shallot oil and toss to coat. Top with crispy shallots.
- DO AHEAD: Crispy shallots can be made 2 hours ahead. Store shallots and oil separately at room temperature.
COLLARD SLAW
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 1/4 cup cider vinegar, 2 tablespoons each vegetable oil and mayonnaise, 1 tablespoon sugar, 2 teaspoons dijon mustard and 1 teaspoon celery seeds in a large bowl. Add 1/2 head shredded green cabbage and 1/2 bunch shredded collard greens; toss well. Season with salt and pepper. Cut 1 Granny Smith apple into matchsticks and toss with the slaw right before serving.
COLLARD GREEN COLESLAW
Provided by Robert Irvine : Food Network
Categories side-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the dressing: In a bowl, mix the mayonnaise, vinegar, mustard, salt and pepper, and reserve.
- For the coleslaw: In a large bowl, mix the cabbage, collard greens, carrots, onions and green onions.
- Pour half of the dressing over the slaw and mix by hand. Add more dressing to taste.
- Mix in the lemon juice and refrigerate for 2 hours before serving.
- Season with salt and pepper before serving.
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- Cook shallots and oil in a small saucepan over medium-high heat, stirring occasionally, until shallots are golden, 8–10 minutes. Using a slotted spoon, transfer shallots to a paper towel–lined plate; season with salt. Transfer oil to a small bowl and let cool.
- Combine collard greens, radishes, and vinegar in a large bowl; season with salt and pepper. Drizzle with shallot oil and toss to coat. Top with crispy shallots.
- DO AHEAD: Crispy shallots can be made 2 hours ahead. Store shallots and oil separately at room temperature.
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