Best 5 Collard Green Coleslaw Recipes

Collard greens are a healthy and versatile leafy green that can be used in a variety of dishes, including coleslaw. Collard green coleslaw is a refreshing and nutritious side dish that is perfect for summer cookouts or potlucks. It is also a great way to get your daily dose of vitamins and minerals. This article will provide you with all of the information you need to make the best collard green coleslaw.

Let's cook with our recipes!

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 GREENS SLAW

Collard Greens Slaw image

Provided by B. Smith

Categories Salad Mustard Side No-Cook Vinegar Carrot Summer Cabbage Collard Greens Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12 servings

Number Of Ingredients 9

Ingredients

3/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon sugar
1 tablespoon dry mustard
1 tablespoon celery seeds
2 teaspoons sweet Hungarian paprika
2 large bunches collard greens (about 2 pounds), thick stems trimmed, leaves halved lengthwise, then thinly sliced crosswise (about 16 cups)
8 cups thinly sliced Napa cabbage (about 1 medium head)
4 cups coarsely grated peeled carrots (about 6 large)

Steps:

Whisk first 6 ingredients in small bowl to blend. Season to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate.)
Combine collard greens, cabbage, and carrots in very large bowl. Pour dressing over; toss to coat. Season generously with salt and pepper. Refrigerate until collard greens soften and wilt slightly, tossing occasionally, at least 1 hour and up to 3 hours.

GREENS COLESLAW

Greens Coleslaw image

The hot dressing poured over this salad slightly wilts the greens without cooking them. Chilling the salad lets the flavors develop. You can use collard greens, Swiss chard, flat leaf kale, beet greens, even spinach! Adapted from Vegetarian Times magazine.

Provided by Sharon123

Categories Salad Dressings

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb greens, tough stems removed (about 8 leaves if using collard greens)
3 medium carrots, grated (2 cups)
1 medium sweet onion, grated (1 cup)
1 medium red bell pepper, diced (1 cup)
1/2 cup rice vinegar (or apple cider vinegar)
1/3 cup sugar
1/4 cup canola oil
1 teaspoon mustard powder
1 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

Stack 3 or 4 collard leaves(or more if using smaller greens) flat on work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop strips once sliced. Repeat with remaining leaves, and transfer to large bowl.
Stir in carrots, onion, and bell pepper.
Whisk together vinegar, sugar, oil, mustard, celery seed, salt, and pepper in small saucepan, and bring to a boil, whisking to dissolve sugar. Remove from heat, and pour hot vinegar mixture over greens and vegetable mixture. Stir to coat vegetables with dressing.
Season with salt and pepper, if desired. Cover, and chill 4 hours or overnight. Serve as a side dish or use instead of lettuce to top a vegetarian barbeque!

SMOTHERED COLLARD GREENS AND CABBAGE

Smothered Collard Greens and Cabbage image

This is a wonderful variation of fried (smothered) cabbage.

Provided by TrudyRudy

Categories Side Dish Vegetables Greens

Time 45m

Yield 8

Number Of Ingredients 7

Ingredients

½ pound bacon, chopped
½ large onion, chopped
5 leaves collard greens - rinsed, trimmed and chopped
salt and ground black pepper to taste
1 teaspoon greens seasoning, divided
1 head cabbage, chopped
1 pinch white sugar

Steps:

Fry the bacon with the onion in a large skillet over medium heat until the bacon is crisp, about 10 minutes. Stir in the chopped collard greens, sprinkle with salt, black pepper, and 1/2 teaspoon of the greens seasoning; cook and stir for 5 minutes.
Add in the darker chopped cabbage leaves, and cook and stir until almost tender, about 5 minutes. Stir in the remaining cabbage; season with salt, black pepper, sugar, and the remaining greens seasoning. Stir well; cover and cook until tender, stirring occasionally so that the greens do not scorch, about 10 minutes.

Nutrition Facts : Calories 179.3 calories, Carbohydrate 11 g, Cholesterol 19.3 mg, Fat 13 g, Fiber 4.7 g, Protein 5.8 g, SaturatedFat 4.3 g, Sodium 320.3 mg, Sugar 5.6 g

COLLARD GREENS AND CABBAGE

Collard Greens and Cabbage image

I got this recipe off of a soul food site called Chitterlings. I made this Friday night and these are the best collard greens I've ever eaten. I served with a big skillet of cornbread. Prep time is lengthy due to the cleaning and cutting of the greens. Cook time approximate. This makes a lot of greens!

Provided by keen5

Categories Collard Greens

Time 4h30m

Yield 10-12 serving(s)

Number Of Ingredients 9

Ingredients

2 medium ham hocks
1 onion, chopped
salt, to taste
pepper, to taste
crushed red pepper flakes, to taste
garlic powder, to taste
4 bunches collard greens, cleaned and cut
1 head cabbage, cleaned and cut up
2 -3 tablespoons bacon fat

Steps:

Add the bacon fat to a large stock pot.
If you don't save your bacon fat, fry up a few slices of bacon in the pot you are going to cook your greens in; leave the bacon and fat.
Add your ham hocks to the pot, cover with water, onion and spices.
Boil for about an hour.
Add cleaned and cut collards to the pot, cover and cook until tender (45 minutes to an hour, less if you like them less cooked).
Add the cabbage at the very end and cook until wilted or to your desired taste.
Remove bones and fat of the ham hocks.

Tips:

Use fresh collard greens for the best flavor and texture.
Wash the collard greens thoroughly to remove any dirt or grit.
Remove the tough stems from the collard greens before chopping them.
Use a sharp knife to thinly slice the collard greens.
For a sweeter coleslaw, use a combination of green and red cabbage.
Add some shredded carrots or other vegetables to the coleslaw for extra crunch.
Use a light vinaigrette dressing to avoid overpowering the delicate flavor of the collard greens.
Chill the coleslaw for at least 30 minutes before serving to allow the flavors to meld.
Serve the coleslaw as a side dish or as a topping for sandwiches or tacos.

Conclusion:

Collard green coleslaw is a delicious and healthy side dish that is perfect for summer gatherings. It is a great way to use up fresh collard greens and cabbage, and it is also a good source of vitamins and minerals. With its light and refreshing flavor, collard green coleslaw is sure to be a hit with everyone at the table.