Collard Slaw Food

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TANGY COLLARD AND CABBAGE SLAW



Tangy Collard and Cabbage Slaw image

Top all your dogs with this tangy take on a classic this summer.

Categories     cabbage     collards     coleslaw

Time 35m

Yield 1

Number Of Ingredients 10

1 red onion, thinly sliced
1/4 c. cider vinegar
2 tbsp. whole grain mustard
1 1/2 tbsp. Honey
2/3 c. olive oil
Kosher salt
Freshly ground black pepper
1 small bunch collard greens, stems discarded and leaves shredded
1/2 small head green cabbage, shredded
6 slices thick-cut bacon, cooked and crumbled

Steps:

  • Combine onion, vinegar, mustard, honey, and oil in a bowl. Season with salt and pepper. Let stand, tossing occasionally until onion is wilted, 5 to 10 minutes.
  • Add collard greens and cabbage, and toss to coat. Chill 15 minutes. Toss in bacon.

COLLARD GREEN AND RADISH SLAW WITH CRISPY SHALLOTS



Collard Green and Radish Slaw with Crispy Shallots image

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

2 small shallots, sliced into rings
6 tablespoons vegetable oil
Kosher salt
1 bunch collard greens (about 10 ounces), center ribs and stems removed, thinly sliced crosswise
6 small radishes, trimmed, sliced
2 tablespoons white wine vinegar
Freshly ground black pepper

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



Collard Slaw image

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



Collard Green Coleslaw image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup mayonnaise
1/4 cup apple cider vinegar
3 tablespoons stone ground mustard
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
3 cups shredded white cabbage
2 cups julienned collard greens
1 cup julienned carrots
1/4 cup thinly sliced white onions
1/4 cup thinly sliced green onions
2 lemons, juiced
Kosher salt and freshly ground black pepper

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.

COLLARD GREENS SLAW



Collard Greens Slaw image

Provided by B. Smith

Categories     Salad     Mustard     Side     No-Cook     Vinegar     Carrot     Summer     Cabbage     Collard Greens     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 9

3/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon sugar
1 tablespoon dry mustard
1 tablespoon celery seeds
2 teaspoons sweet Hungarian paprika
2 large bunches collard greens (about 2 pounds), thick stems trimmed, leaves halved lengthwise, then thinly sliced crosswise (about 16 cups)
8 cups thinly sliced Napa cabbage (about 1 medium head)
4 cups coarsely grated peeled carrots (about 6 large)

Steps:

  • Whisk first 6 ingredients in small bowl to blend. Season to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate.)
  • Combine collard greens, cabbage, and carrots in very large bowl. Pour dressing over; toss to coat. Season generously with salt and pepper. Refrigerate until collard greens soften and wilt slightly, tossing occasionally, at least 1 hour and up to 3 hours.

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