Tangy Collard Slaw

This colorful salad showcases collards raw. Asian-inspired flavors give it a refreshing kick and the hot dressing wilts the greens slightly without cooking them.
By | September 01, 2013

Ingredients

  • 3 cups (about 8 leaves) collard greens, washed and chopped into thin strips
  • 3 cups (about 1/4 head) red cabbage, washed and chopped into thin strips
  • 2 carrots (about 1 cup), peeled and julienned
  • 1 medium cucumber (about 1 1/2 cups), peeled, seeded and julienned
  • 1/4 cup basil leaves, julienned
  • 1/4 cup fresh cilantro leaves, chopped
  • Tangy dressing*
  • Freshly ground pepper
  • 1 teaspoon Poblano Farms Plum Sriracha (or your favorite), optional
Tangy Dressing
  • 1/2 cup rice wine vinegar
  • 1/4 cup safflower oil
  • 1/4 cup fresh lime juice
  • 3 tablespoons Thai fish sauce
  • 1 teaspoon granulated sugar
  • 2 teaspoons minced ginger
  • 1 teaspoon minced garlic

Instructions

TO PREPARE THE TANGY DRESSING

Combine all ingredients in a small saucepan and bring to a boil, whisking until sugar dissolves.

TO PREPARE THE SLAW

Toss all ingredients except dressing and pepper together in a large mixing bowl. Pour hot dressing over vegetable mixture and mix well. Season to taste. Cover and chill at least 1 hour. Serves 4.

 

Ingredients

  • 3 cups (about 8 leaves) collard greens, washed and chopped into thin strips
  • 3 cups (about 1/4 head) red cabbage, washed and chopped into thin strips
  • 2 carrots (about 1 cup), peeled and julienned
  • 1 medium cucumber (about 1 1/2 cups), peeled, seeded and julienned
  • 1/4 cup basil leaves, julienned
  • 1/4 cup fresh cilantro leaves, chopped
  • Tangy dressing*
  • Freshly ground pepper
  • 1 teaspoon Poblano Farms Plum Sriracha (or your favorite), optional
Tangy Dressing
  • 1/2 cup rice wine vinegar
  • 1/4 cup safflower oil
  • 1/4 cup fresh lime juice
  • 3 tablespoons Thai fish sauce
  • 1 teaspoon granulated sugar
  • 2 teaspoons minced ginger
  • 1 teaspoon minced garlic
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