Collard Green Coleslaw
By Dawn Thalheimer
So I’m working this month with another unfamiliar (to me!) ingredient – collard greens. In the same family as cabbage and broccoli and similar to kale, collards are a good source of vitamin C and soluble fiber and contain many nutrients with anticancer properties.
Enjoy this coleslaw with some bbq-ed salmon and you’ll have a delicious, nutritious, low-cal meal to enjoy in the spring sunshine!
PS – if you’re having trouble finding collards they do sell them at Choices or you can substitute kale :)
- 2 cups thinly sliced collard greens (stems removed)
- 2 cups grated or thinly sliced cabbage
- 2 cups diced broccoli
- 2 grated carrots
- 2 diced scallions
- ¼ cup sunflower seeds,
- 1 cup grapes (sliced in half)
(Inspired by healthyhipster.ca)
- 1/3 cup almond milk
- 1 tbsp peanut butter
- 1 tbsp molasses
- 1 tsp ground chia
- 2 tbsp olive oil
- 1 tsp sesame oil
- 3 tbsp red wine vinegar
- 1 tbsp balsamic vinegar
- 2 tbsp minced ginger
- 2 cloves minced garlic
- Combine all veggies in a large bowl
- Warm the almond milk in a small saucepan
- Add the molasses and peanut butter and chia and stir to combine. Cook for about a minute then remove from the stove
- Combine the remainder of the dressing ingredients in a small bowl then add the molasses mixture
- Pour the dressing over the salad and toss. Refrigerate for at least an hour.
- Top with some grilled or bbq-ed salmon and enjoy!
Makes 4 servings.
Nutrition - Per serving: Calories: 205, Protein: 4.9, Carbs: 21.2g, Fibre: 5.2g, Sugar: 10.5, Fat 12.9g