Category: Salads - Side

Collard Green Slaw     

Ingredients:
Dressing:
⅓ cup apple cider vinegar
¼ cup mayonnaise
2 tbsp. Creole or other grainy mustard
1 tbsp. maple syrup
1 tbsp. hot sauce
2 tsp. paprika
1 tsp. celery seed
1 tsp. salt
1 tsp. freshly ground black pepper

Slaw:
¾ cup chopped pecans
2 cups chiffonade collard green leaves, remove tough stems
2 cups thinly sliced green or red cabbage
2 medium shallots, thinly sliced from root to tip

Preparation:
Whisk together all the dressing ingredients in a small bowl. Set aside.

Toast pecans in a small, dry skillet over medium heat until fragrant, 2 to 3 minutes, shaking the pan gently so that the nuts toast evenly and do not burn. Remove from the heat and allow to cool to room temperature.

Combine the collards, cabbage, shallots, and pecans in a large bowl. Pour the dressing over the slaw and massage vigorously with your hands for 2 minutes. Allow the slaw to stand for 30 minutes before serving.

Date added: 2022-10-20
Number of visits: 2569