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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Sunday
May242009

Jicama Collard Slaw with Creamy Sunflower Seed Dressing Recipe (vegan, gluten free)

jicama & collard slaw with creamy sunflower dressing


Tasty, crunchy, creamy, perfect for backyard barbeques. I came up with this recipe to serve as part of the Pre-Memorial Day backyard family get-together! This slaw is made of collard greens, crunchy jicama and sweet carrots, covered in a creamy, mustard-spiked sunflower seed dressing. Delicious! It went really well with mesquite-smoked grilled chicken and roasted vegetables. Quick to prepare and very tasty, this slaw packs protein and lots of great vitamins and minerals!

 

JICAMA COLLARD SLAW WITH CREAMY SUNFLOWER SEED DRESSING

yield: 8 side servings

Slaw:
8-10 leaves collard greens
1 large carrot
1/2 large jicama

Creamy Sunflower Seed Dressing:
1/4 c + 2 T sunflower seeds, lightly toasted or raw
2 T olive oil
1/3 c water
1/2 tsp dry mustard
1 1/2 tsp dry tarragon
1 T apple cider vinegar or coconut vinegar, or 1/4 tsp vitamin C crystals dissolved in 1 Tbsp water
1 T prepared spicy brown mustard (made with apple cider vinegar if possible) or 2 additional tsp ground dry mustard
1/2 tsp salt
1/2 tsp fresh black pepper

  1. In high power blender, combine toasted sunflower seeds, water, dry mustard, tarragon, apple cider vinegar, prepared mustard, and salt and pepper. Blend mixture on high until sunflower seeds until smooth.
  2. With blender on high, add oil in a steady stream and continue blending until mixture is totally smooth and oil is well incorporated. If mixture is too thick, add a little more oil or water to reach desired consistency.
  3. Wash the collard leaves, pat dry, then cut out the hard center stem. Stack leaves, and roll into a long "cigar". Thinly slice cross-wise in a chiffonade, to end up with thin, long strips of collard leaf. Place in a large bowl
  4. Peel the jicama, and cut into thin matchsticks. Add to collards.
  5. WAsh and peel the carrot. Using the vegetable peeler, create long, thin strips of carrot until all the carrot has been peeled down. Cut strips into 1"-2" pieces, and add to jicama and collards.
  6. Toss ingredients together. Right before serving, stir in creamy sunflower seed dressing, transfer to a serving bowl, and garnish with freshly cracked black pepper.

 

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