Collard Greens Summer Slaw with Soy-Sesame Dressing
This collard greens summer slaw should technically be called “CSA Summer Slaw.” This is a great recipe to turn to if you are getting a bunch of collard greens in your summer boxes and you aren’t in the mood to cook them down. This slaw is crunchy, refreshing and so damn delicious. It’s easy to adapt to whatever summer veggies you happen to have on hand, but for the sake of keeping this a recipe for our particular CSA members this slaw incorporates beets, carrots, kohlrabi, collard greens, scallions, basil and garlic. Long list I know!! But if you don’t have one of the veggies listed simply leave it out or swap for another crunchy veggie like radishes, turnips or jicama. We topped our slaw with some local hemp seeds but you can top it with toasted sesame seeds, crushed peanuts, almonds or walnuts for added crunch. Seriously, this is just a great way to use up summer veggies and toss them in a delicious dressing. We served our slaw alongside some grilled chicken and rice. It was a perfectly light meal that was so darn refreshing on a hot summer night. I hope you all enjoy this as much as we do!
Cheers to the summer bounty!
Collard Greens Summer Slaw with Soy-Sesame Dressing
Prep Time: 20 minutes Cook Time: 0 minutes Serves: 4
Soy-Sesame Dressing- 1/4 cup tahini
- 1/4 cup low sodium soy sauce (or tamari)
- 1/4 cup unseasoned rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoons honey
- 1 tablespoon grated fresh ginger
- 2 scallions, minced
- 1 clove of garlic, mined
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons water
- 1 large bunch of collard greens, tough stems discarded and very thinly sliced (see recipe note)
- 2 medium-sized carrots, sliced into very thin matchsticks
- 1 large beet, sliced into very thin matchsticks
- 1 medium sized kohlrabi, peeled and sliced into thin matchsticks
- 4 scallions, finely chopped, white and green parts
- 1/2 cup basil, very thinly sliced
- 1/4 cup hemp seeds/hearts (or any nut or seed for topping)
Preparation
- Blend all the ingredients for the sauce using an immersion blender or food processor until completely smooth and creamy. Taste for seasonings and adjust as needed.
- In a large bowl add the thinly sliced collard greens. Drizzle in half of the dressing and use your hands to massage it into the collard leaves until they become tender and turn bright green. Add the rest of the veggies and drizzle with the remaining sauce. Sprinkle with the hemp seeds and serve.
Notes
*It's easiest to slice the collard greens by stacking all the leaves, rolling them like a cigar and then using a sharp knife to slice them as thinly as possible.
Excellent, fresh, crunchy, satisfying salad. So beautiful too. Kept extra sauce in the fridge for other salads. Really great. THANK YOU!
Delicious! Made this (with some substitutions because of availability) and put on top of homemade salmon burgers! Amazing!