Collard Green & Turnip Slaw with Spicy Seed Brittle
By Dishing Up the Dirt
This simple spring slaw turns things up a notch by adding some spicy goodness.
Ingredients
- 2 tablespoons rice vinegar
- 1 1/2 teaspoons finely grated peeled ginger
- 1/2 teaspoon crushed red pepper flakes, divided
- 3 teaspoons honey, divided
- 3 tablespoons olive oil
- 1 teaspoon toasted sesame oil
- kosher salt
- 2 tablespoons raw sunflower seeds
- 1 tablespoon raw pumpkin seeds (pepitas)
- 1 tablespoon raw sesame seeds
- 1 bunch collard greens, center ribs removed and leaves thinly sliced
- 4 small turnips, sliced into thin matchsticks
Overview
Prep Time
15 minutes
Cook Time
5 minutes
Serves
4
Instructions
Step 1
In a small bowl whisk together the rice vinegar, ginger, 1/4 teaspoon red pepper flakes, and 1 teaspoon of the honey. Drizzle in both the oils and a pinch of salt. Mix well.
Step 2
Combine remaining 2 teaspoons of the honey, remaining 1/4 teaspoon red pepper flakes, and 1 tablespoon of water in a small bowl. Toast sunflower, pumpkin and sesame seeds in a medium sized skillet over medium heat, shaking the pan a few times until the sesame seeds are lightly browned. About 3 minutes. Add the honey mixture and cook, stirring, until seeds stick together in small clumps, about 3 minutes. Scrape seed mixture to parchment paper; let cool. Break into small clusters.
Step 3
Toss the collard greens with 2 teaspoons of the dressing and use your hands to gently massage/rub the dressing into the leaves until they become tender and turn a dark green, about 30 seconds. Toss the collard leaves with the sliced turnips and drizzle with more dressing. Divide salad between plates and top with seeds.
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- This recipe is lightly adapted from Bon Appetit
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
