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Active Time
20 minutes
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Total Time
20 minutes
Ingredients
Makes 4 servings
Step 1
Cook shallots and oil in a small saucepan over medium-high heat, stirring occasionally, until shallots are golden, 8–10 minutes. Using a slotted spoon, transfer shallots to a paper towel–lined plate; season with salt. Transfer oil to a small bowl and let cool.
Step 2
Combine collard greens, radishes, and vinegar in a large bowl; season with salt and pepper. Drizzle with shallot oil and toss to coat. Top with crispy shallots.
Step 3
DO AHEAD:Crispy shallots can be made 2 hours ahead. Store shallots and oil separately at room temperature.
Nutrition Per Serving
How would you rate Collard Green and Radish Slaw with Crispy Shallots?
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Reviews (4)
Back to TopBLAND! I thought when the shallots were cooking that this was going to be a flavorful salad but found it otherwise, won't be making it again.
alexanderk
Rescue, CA
11/20/2014
I am trying to eat more raw veggies and this recipe is fantastic!!!!!
cjb1
Bokeelia, FL
4/11/2014
Loved this, I can't get enough of salads made with fresh greens. Full disclosure; we don't like radishes so left them out, but this was still delicious.
grazianolinda
Hanover Park, IL
1/5/2014
我喜欢卷心菜沙拉/沙拉!葱是如此的good it was hard not eating all of them before I was ready to assemble the slaw. I thought that using the shallot oil as part of the dressing was fantastic and added a lot to the dressing. I was expecting dinner guests from out of town and didn't know when they would be arriving, so this slaw was perfect. I could prep the shallots and oil in advance, and get the collards and radishes lined up to thinly slice. When my guest arrived it took under 5 minutes to assemble the salad and we were ready to eat!! I highly recommend this salad for taste, easy prep, and the ability to make certain things a head of time. YUM!
sploffmonster
Berkeley, CA
11/13/2013
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