Collard Greens Slaw with Apple Cider Vinegar Vinaigrette, a delicious tangle of fresh, raw vegetables.
A great healthy, no cook meal. This collard green salad is a great meatless, no cook meal as well as a great side dish. It travels well so it’s great for picnics. I love to serve it alongside fried chicken… I believe it soaks up all the fat and the guilt but I can’t guarantee that.
If you want a recipe for traditional cooked collard greens I have one HERE. That recipe is delicious bu ti contains meat. For a cooked MEATLESS collard greens recipe try this Tomato Braised Collards recipe
Raw Collard Green Slaw, serves 8-10 people
1 bunch collard greens, thoroughly washed
1 head Napa cabbage
12 ounces snow peas
1 red bell pepper
Apple Cider Vinegar Vinaigrette
¼ cup apple cider vinegar
¼ teaspoon fresh cracked pepper
½ teaspoon kosher salt
1-2 tablespoons honey
½ teaspoon powdered ginger (optional)
¾ – 1 cup extra virgin olive oil
Finely slice all the vegetables into thin ribbons and set aside in a large bowl.
In another bowl add apple cider vinegar, pepper, salt, honey and ginger (if you’re using ginger). Mix thoroughly with a whisk to dissolve the spices. While whisking, drizzle in olive oil. This can also be done in a blender.
Toss with the vinaigrette. Let marinate refrigerated for 6 hours for best results. Stir occasionally to coat the salad with the vinaigrette. You can eat it right away it you like but if you let it sit for a few hours the collards will wilt a bit and be a little more tender.
Collard Greens Slaw is a fantastic recipe for a picnic, potluck or non-traditional New Year’s celebration.