Slaw:
1 bunch collard greens, thinly sliced
½ small red cabbage, thinly sliced
1 large carrot, shredded
½ teaspoon red pepper flakes (optional)
Dressing:
2 navel oranges,juiced
¼ cup Coconut Vinegar or Bragg’s raw apple cider vinegar
½ cup extra virgin olive oil
2 teaspoons cumin, ground
1 date, pitted
1 small garlic clove
¼ teaspoon Himalayan Pink sea salt
¼ teaspoon black pepper, freshly ground
Dressing. Add the orange juice, Coconut Vinegar or Bragg’s raw apple cider vinegar, olive oil, cumin, pitted date, garlic clove, Himalayan Pink sea salt, and black pepper to a blender. Blend until smooth. Taste and adjust seasonings to your preference. Allow the dressing to sit for at least 15 minutes before dressing your salad.
Slaw. Add the thinly sliced collards, red cabbage, and carrot to a large salad bowl and toss. Add enough dressing to coat the salad, but not drench it. Add red pepper flakes if desired. Mix thoroughly. Enjoy!
1 bunch collard greens, thinly sliced
½ small red cabbage, thinly sliced
1 large carrot, shredded
½ teaspoon red pepper flakes (optional)
Dressing:
2 navel oranges,juiced
¼ cup Coconut Vinegar or Bragg’s raw apple cider vinegar
½ cup extra virgin olive oil
2 teaspoons cumin, ground
1 date, pitted
1 small garlic clove
¼ teaspoon Himalayan Pink sea salt
¼ teaspoon black pepper, freshly ground
Dressing. Add the orange juice, Coconut Vinegar or Bragg’s raw apple cider vinegar, olive oil, cumin, pitted date, garlic clove, Himalayan Pink sea salt, and black pepper to a blender. Blend until smooth. Taste and adjust seasonings to your preference. Allow the dressing to sit for at least 15 minutes before dressing your salad.
Slaw. Add the thinly sliced collards, red cabbage, and carrot to a large salad bowl and toss. Add enough dressing to coat the salad, but not drench it. Add red pepper flakes if desired. Mix thoroughly. Enjoy!
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