These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Collard Green Coleslaw
<p>A favorite at our house! Great side to go with anything from burgers to mac and cheese!</p>Source: Vegetarian Times January 2009 (Entered by Wendy Sundgren)
Serves: 8 servings
Step by Step Instructions
- Stack 3 or 4 collard leaves flat on work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop strips once sliced. Repeat with remaining collard leaves, and transfer to large bowl. Stir in carrots, onion, and bell pepper.
- Whisk together vinegar, sugar, oil, mustard, celery seeds, salt, and black pepper in a small saucepan, and bring to a boil, whisking to dissolve sugar. Remove from heat, and pour hot vinegar mixture over collard and vegetable mixture. Stir to coat vegetables with dressing. Season with salt and black pepper, if desired. Cover, and chill 4 hours or overnight.
Back to Recipe Listings
Click here to go back to the recipe listings