Recipe | Cabbage + Collards Slow

zBlankDoc

This is a quick, easy and delicious slaw that is also healthy and versatile. Use is as a side dish to grilled burgers or Dagwood sandwiches. Pile it high on hot dogs or top grilled or fried fish with it. Stuff it in an oyster po’ boy. Or spoon it in tacos for a little more ole’ in your day. Here’s how we make it:

 In a large mixing bowl, whisk 1/2 cup apple cider vinegar, 3 tablespoons sugar, 2 tablespoons vegetable oil, 1/2 teaspoon salt, 1/2 teaspoon celery seed, 1/8 teaspoon dry mustard and 1/8 teaspoon freshly ground black pepper.

Add 1/4 small head of green cabbage that’s been shredded, a 1/4 small head of red cabbage that’s been shredded, 6-8 collard leaves where the stem is removed and leaf very thinly sliced, 1 medium carrot that’s been peeled and coarsely grated, 1/2 small onion that’s been coarsely grated, and 2 tablespoons fresh Italian parsley that’s been rough chopped.

Toss to coat thoroughly, cover, and refrigerate at least one hour. Toss again before serving. Yields 6-8 servings.

Use this slaw on top of an Old Virginia Dog; here’s how [LINK]


For Reads, Recipes, Resources and more, please sign up for our FREE newsletters + magazine HERE [LINK]

 

1 Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s