Collard Green Salad? Yes it is delicious and raw. It is another perfect way to get the darker greens in your diet without cooking them, even though lightly steaming them is great also. Most people are very surprised at the idea of collard greens as a salad.
This tougher green is marinated in a slightly tangy sauce and breaks down nicely into a chewable, enjoyable experience. It can be made several days in advance. It can also be placed in the sun to expedite the resting period.
This salad works well with other cooked dishes or as a side with sandwiches. This is a hit for all occasions. It is colorful and surprisingly delicious. It travels well for lunch and pot-luck meals.
2 to 3 bunches of collards greens, shredded
1 diced, small tomato, remove seeds
½ small onion (to taste)
6 or 7 cloves of garlic
Juice of ½ lime (or more, to taste)
Braggs Liquid Aminos® (to taste)*
1/4 cup olive oil (to taste)
1 tsp raw apple cider vinegar to taste
2 tbsp. vegan Parmesan cheese (optional)
*Braggs Liquid Aminos® is a healthier version of soy sauce.
Tip - Shredding Leafy Greens
If you do not have a food processor, stack several leaves on a large cutting board, remove the stem, and roll the leaves. Using a sharp knife, slice the roll at about ⅛-inch width.
You could also use the large blade of the food processor.
Place the collards in a large mixing bowl.
Add all other ingredients.
Toss ingredients, mixing thoroughly. Greens will begin to wilt.
Prepare the day before for more taste or place in a covered dish and let it sit in the sun for 1 to 2 hours. Toss before serving.
You can adjust taste, for example add more olive oil and nutritional yeast if bitterness remains.