Best 6 Collard Greens Slaw Recipes

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.

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 GREENS SLAW

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

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

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

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.