Collard Slaw Food

TANGY COLLARD AND CABBAGE SLAW

Tangy Collard and Cabbage Slaw image

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

Time 35m

Yield 1

Number Of Ingredients 10

Ingredients

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

Ingredients

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

Ingredients

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

Ingredients

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

Ingredients

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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Whisk together first 5 ingredients and 1 1/2 tsp. of the salt in a small bowl until sugar is completely dissolved; slowly whisk in olive oil until completely incorporated.
Trim and discard tough stems from collard greens; thinly slice leaves, and place in a large bowl. Sprinkle with remaining 1/2 tsp. salt, and gently massage into greens 1 to 2 minutes. (This helps tenderize them and remove any bitterness.) Pour off any liquid.
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collard-greens-slaw-recipe-bon-apptit image

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Whisk first 6 ingredients in small bowl to blend. Season to taste with salt and pepper. DO AHEAD 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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collard-slaw-with-warm-bacon-dressing-healthy image

Healthy Recipes. Inside WW. Weight Loss Tips. FR. Attend. Unlimited Workshops Find a virtual workshop. Digital 360 Attend a coach-led event. Shop. LOGIN. …
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Stack collard leaves in small piles; roll tightly and slice into thin strips.Transfer to a large mixing bowl; add cabbage and carrots. Toss; set aside.
Heat oil in a large nonstick skillet over medium heat. When oil shimmers, add bacon; cook bacon, stirring frequently, until crisp, 5-6 minutes. Transfer bacon to mixing bowl; set aside.
Remove skillet from heat; carefully stir in vinegar, mustard and sugar. Pour vinegar mixture over slaw; toss to coat and let sit for 10 minutes. Sprinkle with bacon; serve.

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