This recipe comes from our Produce Merchandiser, Carolyn Twesten. She adapted it from a recipe in The Complete Vegetarian Kitchen by Lorna Sass. It’s great in winter when collards are one of the few local greens available. It’s shown with brown rice and pan-fried tempeh.
- 4 medium collard leaves, washed, de-stemmed, and sliced very thin
- ½ small head red cabbage, cored and shredded
- ½ small head green cabbage, cored and shredded
- 1 large carrot, julienned or grated
- 1 cup chopped fresh cilantro
- ½ cup sliced scallions
Dressing:
- 3 Tbsp peanut oil
- 3 Tbsp canola oil
- 2 Tbsp tamari soy sauce
- 3-4 Tbsp lime juice
- 1 tsp sriracha hot sauce
- 1 tsp toasted sesame oil
- 1 tsp grated or minced ginger
Directions:
Combine the first six items in a large mixing bowl.
Combine the dressing ingredients in a pint container with lid and shake well.
Dress the slaw to taste. Don’t over dress: slaw should not be soggy!