Greens Coleslaw Food

COLLARD GREEN COLESLAW

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.

GREEN COLESLAW

Steps:

• Toss together cabbage, pepper and onion.
• Sprinkle with sugar and toss.
• Combine remaining ingredients in a saucepan and bring to a boil.
• Pour over the slaw and toss. Let stand one hour.
• Refrigerate a minimum of an hour, but a few hours is good.

GREENS COLESLAW

Steps:

• Stack 3 or 4 collard leaves(or more if using smaller greens) flat on work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop strips once sliced. Repeat with remaining leaves, and transfer to large bowl.
• Stir in carrots, onion, and bell pepper.
• Whisk together vinegar, sugar, oil, mustard, celery seed, salt, and pepper in small saucepan, and bring to a boil, whisking to dissolve sugar. Remove from heat, and pour hot vinegar mixture over greens and vegetable mixture. Stir to coat vegetables with dressing.
• Season with salt and pepper, if desired. Cover, and chill 4 hours or overnight. Serve as a side dish or use instead of lettuce to top a vegetarian barbeque!

RED AND GREEN COLESLAW

Steps:

• Using a food processor and the steel knife mince parsley using on/off turns.
• Remove steel knife, but leave parsley in work bowl, and insert the thin slicer disc.
• Slice cabbage and carrot and transfer to large salad bowl (you may have to remove some of the sliced cabbage as you slice, depending on size of your work bowl).
• Combine remaining ingredients (cider vinegar- salt) in a small saucepan over medium heat and bring to a boil.
• Remove from heat, let cool to room temperature and then pour over vegetables, tossing vegetables and dressing together.
• Refrigerate several hours or overnight.
• Toss before serving.

VERY GREEN COLESLAW WITH GRILLED POBLANOS

Steps:

• Prepare the slaw: Heat a charcoal or gas grill to medium-high (400 degrees). Place the poblanos on the hot grill over direct heat. Cook until the skin is charred, 12 to 15 minutes, turning once or twice. (If using a gas grill, keep the grill covered between flips.) Transfer to a cutting board and let cool. Remove the stems and seeds then finely chop. (The poblanos can be grilled ahead. Store in an airtight container in the refrigerator until ready to use, up to 1 day.)
• Make the dressing: In a small bowl, whisk together the garlic, vinegar, celery seed and salt until combined, then gradually whisk in the olive oil until well blended. Whisk in the hot sauce, if using.
• Finish the slaw: In a large bowl, combine the cabbage, chopped poblanos, scallions, vinegar, sugar and salt; let stand for about 10 minutes. This process breaks down the cabbage and produces liquid. Feel free to pour off excess liquid before adding dressing. Add the dressing and toss until well combined and serve. The slaw can be made up to 2 days in advance. Transfer to an airtight container and refrigerate. Pour off excess liquid before serving. Your cabbage should be tender with a crunch.

RED & GREEN COLESLAW

Steps:

• COMBINE cabbage, carrots, parsley, onion and raisins, set aside.
• COMBINE coleslaw dressing and apple jelly; add to salad and toss well.