Best 6 Collard Greens Slaw Recipes

Collard greens slaw is a delicious, nutritious, and versatile dish that can be enjoyed as a side dish or a main course. It's made with shredded collard greens, which are packed with vitamins, minerals, and antioxidants. Collard greens slaw is also a great way to get your daily dose of fiber. It's a great choice for a healthy and satisfying meal that can be enjoyed by people of all ages.

Here are our top 6 tried and tested recipes!

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.

COLLARD GREEN COLESLAW

Collard Green Coleslaw image

Provided by Robert Irvine : Food Network

Categories side-dish

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 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!

COLLARD GREEN AND RADISH SLAW WITH CRISPY SHALLOTS

Collard Green and Radish Slaw with Crispy Shallots image

Provided by Dawn Perry

Categories Salad Side Thanksgiving Vegetarian Quick & Easy High Fiber Low Sodium Radish Fall Healthy Low Cholesterol Vegan Collard Greens Shallot Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

2 small shallots, sliced into rings
6 tablespoons vegetable oil
Kosher salt
1 bunch collard greens (about 10 ounces), center ribs and stems removed, thinly sliced crosswise
6 small radishes, trimmed, sliced
2 tablespoons white wine vinegar
Freshly ground black pepper

Steps:

Cook shallots and oil in a small saucepan over medium-high heat, stirring occasionally, until shallots are golden, 8-10 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate; season with salt. Transfer oil to a small bowl and let cool.
Combine collard greens, radishes, and vinegar in a large bowl; season with salt and pepper. Drizzle with shallot oil and toss to coat. Top with crispy shallots.
DO AHEAD: Crispy shallots can be made 2 hours ahead. Store shallots and oil separately at room temperature.

GRANDMA'S COLLARD GREENS

Grandma's Collard Greens image

These are without a doubt, the best collard greens I have ever eaten (and I have had my share). My grandma used to make this recipe in the summer when her collards in the garden were ready. If you don't like these, you don't like collard greens ... guaranteed!! Add more red pepper flakes if you like it spicy.

Provided by Marviboy

Categories Side Dish Vegetables Onion

Time 1h5m

Yield 5

Number Of Ingredients 8

Ingredients

2 cups chopped red onion
2 slices bacon, chopped
1 ¼ cups chicken stock
¼ cup apple cider vinegar
2 tablespoons brown sugar
1 pinch red pepper flakes
4 pounds collard greens - rinsed, trimmed and chopped
salt and ground black pepper to taste

Steps:

Cook onion and bacon in a large pot over medium-high heat until onions are soft, 5 to 7 minutes. Add chicken stock, vinegar, brown sugar, and pepper flakes and cook and stir until brown sugar has completely dissolved, 2 to 3 minutes.
Add 1/2 of the collard greens, reduce heat to medium, and cook until greens are slightly wilted, about 10 minutes. Add remaining greens, toss to combine, and simmer over medium-low heat until tender, about 30 minutes. Season with salt and pepper.

Nutrition Facts : Calories 181.1 calories, Carbohydrate 32.7 g, Cholesterol 4.1 mg, Fat 3.3 g, Fiber 14.2 g, Protein 11.1 g, SaturatedFat 0.8 g, Sodium 363 mg, Sugar 10 g

Tips:

To save time, use a food processor to shred the collard greens and cabbage.
For a milder flavor, blanch the collard greens before adding them to the slaw.
To add a bit of sweetness, add some grated carrots or apples to the slaw.
For a tangy flavor, add some vinegar or lemon juice to the dressing.
For a creamy dressing, use mayonnaise or Greek yogurt.
For a spicy dressing, add some hot sauce or cayenne pepper.
Serve the slaw immediately, or chill it for later.

Conclusion:

Collard greens slaw is a delicious and healthy side dish that can be served with a variety of meals. It is a great way to use up leftover collard greens, and it is also a good source of vitamins and minerals. With its unique flavor and crunchy texture, collard greens slaw is sure to be a hit at your next gathering.