4.8 from 99 votes
Raw Collard Greens Salad
This Raw Collard Greens Salad features de-stemmed, chopped collard greens massaged with olive oil and salt, then marinated in a tangy dressing of apple cider vinegar, sun-dried tomatoes, red onion, garlic, and red pepper flakes. The result is a tender yet crisp salad with layered flavors of sharpness, sweetness, and heat. It offers a refreshing way to enjoy collard greens in their raw form with a balanced acidity and spice.
Prep Time
15 mins
Rest Time
4 hrs
Total Time
4 hrs 15 mins
Servings:
4
Calories:
145 kcal
Course:
Salad
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 145
% 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.