Wednesday, March 9, 2011

Collard coleslaw

I ran to Durham to help a friend assemble wedding invitations two weeks ago. I decided to dash into this amazing bakery for snacks. I bought a ricotta, date and orange zest crostada along with a side of coleslaw. Not just any coleslaw, but collard coleslaw. The greens were chiffonaded (cut into really thin ribbons) and perfectly seasoned. I decided to make a batch at home.

The South is known for our love of collard greens. Collards are seriously good for your health. They're full of vitamin K, A and C, manganese, folate and calcium. Also a good source of iron, zinc, omega 3 fatty acids and vitamin E. They're part of the cruciferous family which is known for it's antioxidant and anti-inflammatory properties.

Collard Coleslaw
adapted from epicurious
1 bunch of collards, cut into thin strips
1/4 head of cabbage, cut into thin strips
3 tbsp olive oil
1/4 c white wine vinegar
1 tsp paprika
1 tsp dijion mustard
1 tsp honey
generous dash of sea salt

Cut the stem out of the collard leaves. Pile the leaves off to the side. Once finished, roll the pile into a cylinder and thinly slice. Next, cut the cabbage into thin strips as well. Rinse the greens and toss into a salad spinner to remove excess water. Mix the remaining ingredients in a small bowl. Move the collards and cabbage into a large dish and pour the vinaigrette over. Stir well and put into the refrigerator for a few hours until the collards start to wilt. This coleslaw would be great on a bean burger or open faced sandwich.



MR Creative said...

That looks amazing...thanks for sharing!

Gabriella said...

Looks delicious! I can see it on a tasty burger! x

Unknown said...

Thanks for the comments. Hope you like!

smsells said...

hey! how long will this keep? can it be prepared the night before for a cookout 24 hours later?

smsells said...

this is zell on sonya's account :)

Unknown said...

David/Sonya - this will taste better the next day! It will probably keep up to a week in the fridge.

Margurette said...

My roommate just made some collards the other day and they smelled delish. I'll have to share your recipe with her and of course, try it myself.

ps. hi! it's been a very long time since highschool :) love your blog, very nice!

Mike said...

When you make this do you cook your cabbage or have it raw.