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Collard Green Coleslaw

The hot dressing poured over this salad slightly wilts the greens without cooking them. Chilling the salad lets the flavors develop. Serve as a side dish, or use instead of lettuce to top vegetarian barbecue. Other greens to try in this recipe: Swiss chard, beet greens, or flat-leafed kale.
8 Servings -
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Servings:8  | Calories:192 | Total Fat:9g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 9g
14 %
Sat Fat 1g
5 %
Total Carb 27g
9 %
Fiber 4g
16 %
Sugars 11g
Cholesterol 0mg
0 %
Sodium 194mg
8 %
Protein 3g
6 %
39% Canola oil
24% Others combined
21% Rice
15% Sugar
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1/2 lb. collard greens, tough stems removed (8 leaves)
3 medium carrots, grated (2 cups)
1 medium onion, grated (1 cup)
1 medium red bell pepper, diced (1 cup)
1/2 cup rice or cider vinegar
1/3 cup sugar
1/4 cup canola oil
1 tsp. powdered mustard
1 tsp. celery seed
1/2 tsp. salt
1/4 tsp. ground black pepper

Directions : View recipe directions on
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