Smoky Collard Cole Slaw

 

About this recipe:

Swapping Collard Greens for the traditional Cabbage as the main ingredient to this slaw adds two-and-a-half times the protein and nearly twice the fiber. Collards are also more nutrient-dense than cabbage, containing higher levels Vitamin K, Potassium, and Beta-Carotene, the anti-oxidant Lutein, and Phytosterols, which help lower bad cholesterol.

The lower water content in Collards also helps keep the slaw from becoming soggy as it sits. Salting and draining the vegetables allows us to use less dressing in the final dish, which can also be lightened further by using a “lite” or Low Fat mayonnaise, or made vegan by using vegannaise.

Ingredients:

Slaw:

  • 1 Bunch Collard Greens (about 1 pound)

  • 2 Green Onions or 1/2 a Small Diced Red Onion

  • 1 Medium Carrot

  • 1 Tablespoon Chopped Parsley

  • 2 Tablespoons Kosher Salt

  • 1 Tablespoon Granulated Sugar (optional)

Dressing:

  • 1/4 Cup Mayonnaise

  • 4 tsp Cider Vinegar

  • 2 teaspoon Dijon Mustard

  • 2 Chipotle Peppers

  • 1 teaspoon Black Pepper

  • 1 Tablespoon Sugar

Directions:

Reconstitute the Chipotle Peppers by breaking them in half, removing the seeds, and placing them in a small heat proof bowl (or tea cup), and top with boiling water. Allow to steep until soft (10-15 Min). Remove from water and mince.

Thoroughly wash the Collard Greens and shake them dry. Remove the main ribs from the collards. Stack the leaves and roll them like a cigar. Using a sharp knife, cut across the “cigar” to make thin ribbons about 1/8-1/4 inch wide. Place the shredded greens in a colander (set in the sink or over a bowl).

Thinly slice the green (or red) onion, shred the carrot, and chop the parsley and add all to the colander with the greens. Sprinkle with 2 Tablespoons of Salt, and 1 Tablespoon of Sugar. Toss to coat, and let sit for 5 Minutes. Set a timer!! Do NOT let them sit for longer.

Rinse the mixture under running water to remove all the salt and sugar. Lay a clean kitchen towel on the counter (or several layers of paper towels), and lift out a handful of the slaw at a time, shake off as much water as possible, and then set on the towel to drain. Pat with an additional kitchen towel or more paper towels to remove as much excess water as possible.

In a medium sized mixing bowl, add all of the dressing ingredients and whisk to combine. Add the dried greens and toss coat. Let sit 20 minutes, and toss once more before serving.

Note:

For less heat, substitute the minced chipotle peppers with 1 Tablespoon of Smoked Paprika.