COLLARD SLAW
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
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.
MOM'S "HOT" COLESLAW
A sweet yet tangy slaw - so good at a cookout, or any time! Don't let the cooking method scare you off - it's easy and never fails!
Provided by Myra Wynne
Categories Other Side Dishes
Time 15m
Number Of Ingredients 9
Steps:
- 1. Combine cabbage, carrot and onion in large bowl (preferably one with a cover).
- 2. Place vinegar, oil, all the sugar, salt, and mustard into saucepan. Bring to a full boil.
- 3. Pour hot vinegar mixture over cabbage. Toss well (I use a bowl with a lid, and "shake" as my version of tossing).
- 4. Chill, covered in the fridge. If you give it a toss every day, it will keep for a couple of weeks.
COLLARD AND RED CABBAGE SLAW
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
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 GREEN COLESLAW
Provided by Robert Irvine : Food Network
Categories side-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
HOT COLLARD SLAW
Make and share this Hot Collard Slaw recipe from Food.com.
Provided by COOKGIRl
Categories Collard Greens
Time 5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the bacon on medium heat until crisp and set aside to drain on paper towel. Drain off all the bacon fat from the pan. If you wish you can reserve 1 teaspoon of the bacon fat for frying, compensating by reducing the grapeseed oil amount.
- In a small glass bowl combine 3 tablespoons grapeseed oil, apple cider vinegar, mustard, salt, black pepper and sugar. Set aside.
- In the same pan that you cooked the bacon in, heat up 1 tablespoon grapeseed oil (or bacon fat) over medium-high heat. Add the garlic and the collard greens, saute until tender, about 4-5 minutes, depending on your stove. Add the vinegar/mustard mixture and toss to distribute the ingredients well.
- Transfer collard greens to serving dish and top with the chopped bacon.
- Serve hot.
Nutrition Facts : Calories 227.9, Fat 17.8, SaturatedFat 2.5, Cholesterol 8.8, Sodium 512.4, Carbohydrate 12.3, Fiber 6.4, Sugar 1.5, Protein 7.8
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COLLARD SLAW WITH WARM BACON DRESSING | HEALTHY RECIPES
From weightwatchers.com
Cuisine American,Southern,CanadianTotal Time 31 minsServings 16
- Stack collard leaves in small piles; roll tightly and slice into thin strips.Transfer to a large mixing bowl; add cabbage and carrots. Toss; set aside.
- Heat oil in a large nonstick skillet over medium heat. When oil shimmers, add bacon; cook bacon, stirring frequently, until crisp, 5-6 minutes. Transfer bacon to mixing bowl; set aside.
- Remove skillet from heat; carefully stir in vinegar, mustard and sugar. Pour vinegar mixture over slaw; toss to coat and let sit for 10 minutes. Sprinkle with bacon; serve.
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