Best Collard Greens Slaw Recipes

Collard Greens Slaw image

Provided by B. Smith

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 with Collard Greens Slaw image

Provided by B. Smith

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.