I never know what to do with collard greens, except of course boil them with pork. I don’t need to make the same old version of collard greens any longer – here, they add a lot of body to what would otherwise be a standard coleslaw. This recipe uses their crisp leaves to make a fresh slaw instead. This nutrient-rich slaw can be served on its own as a side dish or used in place of lettuce on burgers or barbeque.
This recipe is a breeze to prepare. You can use your knife skills or a mandolin to finely julienne carrots and apples. The collard greens and cabbage are also thinly sliced, so the prep takes a bit of time but then the salad is basically ready to serve. The sesame seeds are completely optional. I think they add a nice small crunch, but you could use sliced almonds or pine nuts instead.
The dressing for slaw can go a lot of different ways. I prepared a light dressing including apple cider vinegar and mayonnaise, similar to standard coleslaw. It adds a little creaminess to the slaw and still lets the vegetables shine. The dressing is easily customizable, if you prefer a little honey or mustard. If you make any of your own tweaks to the dressing make sure to tell us about it in the comments! We love to hear your comments and suggestions for recipes.
The slaw is best served the same day that it is made. As a side dish, it can add a variety of healthy nutrients to any meal. This collard green slaw can cram a lot of color onto your plate while bringing an overall brighter note to your meal.
- 1/2 bunch collard greens, rinsed and thinly sliced
- 1/2 small red cabbage, finely shredded
- 1/2 apple, cored and julienned
- 1 large carrot, julienned
- 2 green onions, thinly sliced
- 2 tbsp sesame seeds, optional
- Salt and freshly ground pepper, to taste
- 2 tbsp Paleo mayonnaise
- 1 tbsp apple cider vinegar
- Place the collard greens, cabbage, apple, carrot, green onions, and sesame seeds together in a large bowl. Toss to combine. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, and a pinch of salt. Toss the dressing with the salad. Adjust salt and pepper to taste. Refrigerate until serving.
|Vitamin A||111.5 µg|
|Vitamin C||4.2 mg|
|Folic Acid (B9)||10.1 µg|