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.
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.
