Collard Greens Slaw Recipes

COLLARD GREEN COLESLAW

Steps:

• For the dressing: In a bowl, mix the mayonnaise, vinegar, mustard, salt and pepper, and reserve.
• For the coleslaw: In a large bowl, mix the cabbage, collard greens, carrots, onions and green onions.
• Pour half of the dressing over the slaw and mix by hand. Add more dressing to taste.
• Mix in the lemon juice and refrigerate for 2 hours before serving.
• Season with salt and pepper before serving.

COLLARD AND RED CABBAGE SLAW

Steps:

• For the dressing: Mix together the mayonnaise, mustard, honey, vinegar, Miss Brown's House Seasoning, celery seeds and garlic in a small bowl. Season with salt and pepper.
• For the slaw: Combine the collards, cabbage and onion in a large serving bowl. Add the dressing and toss to coat well. Serve immediately.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

COLLARD SLAW

Steps:

• Whisk 1/4 cup cider vinegar, 2 tablespoons each vegetable oil and mayonnaise, 1 tablespoon sugar, 2 teaspoons dijon mustard and 1 teaspoon celery seeds in a large bowl. Add 1/2 head shredded green cabbage and 1/2 bunch shredded collard greens; toss well. Season with salt and pepper. Cut 1 Granny Smith apple into matchsticks and toss with the slaw right before serving.

SEAFOOD SALAD WITH COLLARD GREENS SLAW

Steps:

• Whisk first 8 ingredients in bowl to blend. Season dressing with salt and pepper. (Can be made 1 day ahead; chill. Bring to room temperature before using.)
• Combine clams, mussels, and wine in large wide pot. Cover tightly; cook over high heat until clams and mussels open, about 8 minutes (discard any clams and mussels that do not open). Using slotted spoon, transfer clams and mussels to very large bowl. Strain cooking liquid into medium bowl. Whisk 1/3 cup cooking liquid into dressing (reserve remaining cooking liquid for another use).
• Cook scallops in large saucepan of boiling salted water until just opaque in center, about 3 minutes. Using slotted spoon, add scallops to clams and mussels. Return water in saucepan to boil. Add shrimp and cook just until opaque in center, about 3 minutes. Drain. Transfer to bowl with shellfish. (Can be prepared 4 hours ahead and refrigerated.) Pour dressing over shellfish and toss to blend.
• Arrange slaw on very large platter. Mound salad in center and serve.