courtesy of PCC Natural MarketsIngredients
1 bunch collards, stems removed and leaves sliced very thin
1/2 small green cabbage, core removed and leaves sliced very thin
1 large carrot, grated
3 green onions, sliced thin on the diagonal
3 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
2 teaspoons finely minced fresh ginger
1 clove garlic, minced
1 teaspoon salt, or to taste
3 tablespoons extra virgin olive oil Method
- Combine collards, cabbage, carrots and onions in a large salad bowl. Toss until well mixed. Combine orange and lemon juices, ginger, garlic and salt in a small bowl.
- Slowly whisk in olive oil and continue to whisk until emulsified.
- Adjust seasoning to taste.
- Pour dressing over greens and toss until greens are well coated.