Rainbow Collard Green Salad

Here we go! Post number one for Vegan MoFo 2014, the vegan month of food. I'll be posting something at least every week day, and if possible EVERY day in September.

This salad is the tastiest after it has marinated for a bit. Make it earlier in the day for a quick meal later. Use as many colorful veggies as you have available.

Rainbow Collard Green Salad
Prep time
Total time
Recipe type: Salad
Cuisine: Raw Food
Serves: 4 Servings
  • 1 bunch of collard greens
  • ¼ head of purple cabbage shredded
  • ¼ cup chopped sun dried tomatoes soaked for 30 min in water and drained
  • corn kernels cut from 2 ears of Non-GMO corn on the cob
  • ½ red or orange bell pepper chopped
  • ½ cup mung bean or other sprouts
  • ½ red onion sliced very thin
  • 1 avocado, cubed
  • ½ cup sunflower seeds
  • ½-1 hot chili pepper minced (optional)
  • other veggies to try are carrots, celery, scallions, beets. Use your imagination
  • 2 TBL apple cider vinegar
  • ¼ cup olive oil
  • 2 TBL nama shoyu or coconut aminos
  • 2 TBL mirin or 1 TBL coconut nectar
  • 2 garlic cloves minced
  • 1 TBL Italian seasoning
  • 2 TBL nutritional yeast
  1. Place the veggies in a large salad bowl.
  2. Mix dressing ingredients and pour over veggies.
  3. Toss well.
  4. Cover and refrigerate for at least one hour.


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Ama Opare
Lifestyle Coach, CEO at Opare Institute
Supporting you by bringing you flavorful and satisfying vegan and raw vegan recipes, inspiration and online training and one-on-one coaching to help LOVE YOUR VEGAN LIFE! I am an educator and revolutionary who has teamed up with my physician/dietitian husband, Nana Kwaku Opare, MD, MPH, CA, to address the growing health problems in the Afrikan/Black community by building a Nation of Black Vegetarians and Vegans.

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