Seafood Salad With Collard Greens Slaw Recipes

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COLLARD SLAW



Collard Slaw image

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.

SEAFOOD SALAD WITH COLLARD GREENS SLAW



Seafood Salad with Collard Greens Slaw image

Provided by B. Smith

Categories     Salad     Quick & Easy     Lunch     Buffet     Clam     Mussel     Scallop     Shrimp     White Wine     Summer     Potluck     Capers     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 14

1/2 cup extra-virgin olive oil
1/4 cup white wine vinegar
1/4 cup (packed) chopped fresh basil
3 tablespoons chopped fresh parsley
3 tablespoons drained capers
3 large garlic cloves, minced
2 tablespoons Dijon mustard
1/2 teaspoon dried crushed red pepper
2 pounds small littleneck clams or Manila clams, scrubbed
2 pounds mussels, scrubbed, debearded
2 cups dry white wine
2 pounds sea scallops, connective side tissue trimmed
1 1/2 pounds uncooked large shrimp, peeled, deveined
Collard Greens Slaw

Steps:

  • Whisk first 8 ingredients in bowl to blend. Season dressing with salt and pepper. (Can be made 1 day ahead; chill. Bring to room temperature before using.)
  • Combine clams, mussels, and wine in large wide pot. Cover tightly; cook over high heat until clams and mussels open, about 8 minutes (discard any clams and mussels that do not open). Using slotted spoon, transfer clams and mussels to very large bowl. Strain cooking liquid into medium bowl. Whisk 1/3 cup cooking liquid into dressing (reserve remaining cooking liquid for another use).
  • Cook scallops in large saucepan of boiling salted water until just opaque in center, about 3 minutes. Using slotted spoon, add scallops to clams and mussels. Return water in saucepan to boil. Add shrimp and cook just until opaque in center, about 3 minutes. Drain. Transfer to bowl with shellfish. (Can be prepared 4 hours ahead and refrigerated.) Pour dressing over shellfish and toss to blend.
  • Arrange slaw on very large platter. Mound salad in center and serve.

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

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

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.

SEAFOOD SALAD III



Seafood Salad III image

Low fat and filling. I use imitation crab in this, but it also works well with lobster, real crab and shrimp. For a tangy flavor, add 1 teaspoon mustard.

Provided by Krista B

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 5m

Yield 4

Number Of Ingredients 8

1 cup light mayonnaise
1 tablespoon white sugar
¼ teaspoon salt
1 teaspoon white vinegar
2 teaspoons skim milk
1 cup imitation crabmeat, flaked
1 stalk celery, chopped
1 tablespoon finely chopped green bell pepper

Steps:

  • In a medium bowl, whisk together the mayonnaise, sugar, salt, vinegar and milk. Add the crabmeat, celery and green pepper and stir until evenly combined. Refrigerate until ready to use.

Nutrition Facts : Calories 254.2 calories, Carbohydrate 15.1 g, Cholesterol 29.4 mg, Fat 19.8 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 3 g, Sodium 986.1 mg, Sugar 8.6 g

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