Raw Collard Greens Salad
User Reviews
4.8
Raw Collard Greens Salad
Description
The Raw Collard Greens Salad preparation starts with removing the thick stems from collard greens by folding and pulling to leave mostly the leafy portions. The leaves are stacked, rolled, and thinly sliced into strips which are then massaged with olive oil and sea salt. This massage softens the leaves and reduces toughness, making them more palatable raw.
A dressing made from apple cider vinegar, chopped sun-dried tomatoes, red onion, minced garlic, red pepper flakes, and black pepper is whisked together and poured over the collard leaves. This acidic and spicy dressing both flavors and slightly marinates the greens, improving texture and mellowing bitterness over several hours in the refrigerator. The salad is best after marinating at least 3-4 hours or overnight.
This salad offers a fresh and zesty side dish or light meal with a mix of chewy greens, tangy vinegar, and piquant spice. The sun-dried tomatoes contribute a sweet umami note, balancing the sharpness of vinegar and heat from red pepper flakes.
Adapted from The Daily Raw Cafe, this recipe embraces raw preparation techniques to make collards more accessible and flavorful without cooking.
Ingredients
- 1 large bunch collard greens washed
- ⅛ cup olive oil
- ¼ teaspoon salt sea salt
- ¼ cup apple cider vinegar
- 6-8 sun-dried tomatoes chopped
- ⅓ cup red onion chopped
- 2-3 cloves garlic minced
- 1 teaspoon red pepper flakes
- ½ teaspoon black pepper
Instructions
- De-stem and chop the collard greens. An easy way to de-stem collard greens is by folding them in half lengthwise along the stem with the darker green side down and then pull up the stem until it comes off and you’re left mostly with leaf. An easy way to chop the collards is to stack a few leaves, roll them up into a cigar shape and cut the through the collard cylinder, making strips.
- Place strips in a large bowl. Pour olive oil on collard strips and sprinkle on salt. Massage the oil and salt into the strips with your hands until all pieces are well coated.
- Whisk together apple cider vinegar, sun-dried tomatoes, onions, garlic, red pepper flakes and ground pepper.
- Pour apple cider vinegar dressing over the collard green strips. Let marinate in the refrigerator for at least 3-4 hours, but overnight is best.
Notes
- De-stemming collard greens by folding and pulling simplifies removal of tough stems.
- Massaging the greens with olive oil and salt softens the texture, improving raw eating quality.
- Marinate the salad in the refrigerator for at least several hours; overnight yields the best flavor and texture.
- Sun-dried tomatoes add a sweet, savory element that complements the tangy and spicy dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 145kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 207mg | 9% |
| Potassium | 402mg | 9% |
| Fiber | 9g | 36% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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