Photography by Jason Little | Food Styling by Johanna Brannan Lowe
Chinese Collard Carrot Slaw
Full of calcium but free of dairy, this heartier version of a traditional, creamy cabbage slaw is perfect for picnics. Enjoy it as a side dish, in place of lettuce in a wrap or served with a protein as a main entree.
Place sesame seeds in an 8-inch, nonstick skillet. Toast over medium heat for 2 to 3 minutes, stirring occasionally, until light brown. Remove from heat and set aside.
In a large bowl, combine collard greens, carrots, scallions and toasted sesame seeds. In a separate small bowl, combine canola oil, toasted sesame oil, rice vinegar, tamari, ginger, salt and sugar. Using an immersion blender, blend all ingredients in small bowl until emulsified.
Pour dressing over vegetables and toss with tongs to evenly distribute. Store dressed slaw in a covered container in the refrigerator for 12 hours or overnight.
After 12 hours, remove from refrigerator. Place a fine mesh strainer over another large bowl. Strain slaw for 10 minutes, pressing down a few times to remove excess liquid. There should be approximately 3.6 fluid ounces (105 milliliters) of strained dressing; discard.
Place strained slaw in a serving bowl. Slaw can be eaten cold or at room temperature. Serves 7 as a side dish.
Nutrition Information
Serving size: 1 cup (100 grams)
Olena Gudz Danko, MS, RD, LD, is a culinary nutrition consultant and owner of Olena Nutrition, LLC, and a formally-trained pastry chef. She emphasizes an integrative approach to health and nutrition while enjoying delicious foods. Follow her on Facebook and Twitter.
