Collard Slaw Recipes

COLLARD GREEN COLESLAW

Collard Green Coleslaw image

Provided by Robert Irvine : Food Network

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 cup mayonnaise
1/4 cup apple cider vinegar
3 tablespoons stone ground mustard
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
3 cups shredded white cabbage
2 cups julienned collard greens
1 cup julienned carrots
1/4 cup thinly sliced white onions
1/4 cup thinly sliced green onions
2 lemons, juiced
Kosher salt and freshly ground black pepper

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

Collard and Red Cabbage Slaw image

If you want a change up from regular 'ole slaw, then this is the recipe for you. I love using collard greens whenever I can and this slaw is the perfect vehicle for it. You can serve it right away or you know my motto-the longer it sits, the better it gets.

Provided by Kardea Brown

Categories side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

1/2 cup mayonnaise
3 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon white vinegar
2 teaspoons Miss Brown's House Seasoning, recipe follows
1 teaspoon celery seeds
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
6 cups shredded collard greens
4 cups shredded red cabbage
1/2 red onion, diced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

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

Collard Slaw image

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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

Seafood Salad with Collard Greens Slaw image

Provided by B. Smith

Categories Salad Quick & Easy Lunch Buffet Clam Mussel Scallop Shrimp White Wine Summer Potluck Capers Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 12 servings

Number Of Ingredients 14

Ingredients

1/2 cup extra-virgin olive oil
1/4 cup white wine vinegar
1/4 cup (packed) chopped fresh basil
3 tablespoons chopped fresh parsley
3 tablespoons drained capers
3 large garlic cloves, minced
2 tablespoons Dijon mustard
1/2 teaspoon dried crushed red pepper
2 pounds small littleneck clams or Manila clams, scrubbed
2 pounds mussels, scrubbed, debearded
2 cups dry white wine
2 pounds sea scallops, connective side tissue trimmed
1 1/2 pounds uncooked large shrimp, peeled, deveined
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.

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