Speaker: Southern Style Power slaw with collard greens. Uncooked collards add a crunchy texture and a fresh herb like taste to this beautiful salad, Dijon mustard, and cajun spices add some heat to the dressing for the slaw which can be served as a side or try some over a grilled chicken breast sandwich. To prepare the salad, shred a juvenile red cabbage, green cabbage. Remove the spine from the collard leaf, roll them up in juvenile and about six scallions, to prepare the cajun dressing combine mayonnaise, Dijon mustard, honey, vinegar and a minced jalapeno.
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