Executive Chef Suki Otsuki from Mudhen Meat and Greens at Dallas Farmer's Market stops by Good Day to make a delicious and healthy coleslaw.
5lbs cabbage, shredded
2lbs carrots, shredded
2 bunches cilantro, rough chopped
1bunch collard greens, julienne
1/4cup olive oil
1tsp red pepper flake
4oz lemon juice, fresh squeezed
Salt and pepper
Puree all dressing ingredients together in blender.
Dress the greens and carrots. Mix and serve.