Raw Collard Greens Salad
This simple raw collard green salad is made with olive oil, apple cider vinegar, sun-dried tomatoes, onion and garlic. It comes together quickly and is the perfect side salad for fall and winter.
- 1 large bunch collard greens washed
- ⅛ cup olive oil
- ¼ teaspoon 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
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.
- Adapted from The Daily Raw Cafe
Serving: 1/4 of recipe | Calories: 145kcal | Carbohydrates: 16g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 207mg | Potassium: 402mg | Fiber: 9g | Sugar: 3g