Ingredients
Ingredient amounts are adjusted. Steps, cooking times, equipment, and the Shopping List use the original recipe for 4 servings.
Check off ingredients as you prep.
- 8 large collard green leaves, stems trimmed flat
- 2 cups raw walnuts
- 1/2 cup sun-dried tomatoes, soaked 1 hour and drained
- 1/2 cup grated carrot
- 2 tbsp smoked paprika
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp Abilene Select Blend
- 1/3 cup shredded red cabbage
- 1/3 cup shredded carrot
- 1/4 cup raw cashews (soaked 1 hour, drained)
- 2 tbsp water
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1/4 tsp Abilene Select Blend
- 1/2 cup quick pickled red onions (soaked 30 min in apple cider vinegar)
- Fresh cracked black pepper to taste
Allergen check: Tree nuts recognized in these ingredients. Check package labels and substitutions.
Step by step
- Rinse the collard leaves, trim stems flush so they’re flexible. Pat dry. Set aside.
- In a food processor, pulse walnuts and sun-dried tomatoes until chopped, not mushy. Add grated carrot, smoked paprika, vinegar, olive oil, maple syrup, garlic powder, onion powder, and 1/2 tsp Abilene Select Blend. Pulse just to combine — you want a crumbly, 'BBQ pulled' texture. Taste, adjust salt.
- In a mini food processor or blender, blend soaked cashews, water, lemon juice, Dijon, 1/4 tsp Abilene Select Blend, and cracked pepper until creamy. Toss with shredded cabbage and carrot for your ‘slaw. Hear what I'm sayin? Capisce?
- Lay out each collard leaf shiny side down. Spread a generous spoonful of walnut BBQ down the center, top with slaw, and a few pickled onions.
- Fold in sides, then roll up burrito-style, tucking everything in tight. Slice in half if you’re feeling fancy.
- Drizzle with a little olive oil, dust with extra Abilene Select Blend, and serve up immediately. Confidence is the best ingredient.
- DUNZO!
- Visit www.saltedperfection.com and leave a Five Star review of the product.
One for the books?
Keep this dinner in your cooking history.
How did it turn out?
Sign in to share how this recipe turned out.
A little more about this recipe
Timing
- Prep Time: 35 minutes
- Cook Time: 0 minutes
- Total Time: 35 minutes
Yield & storage
Original yield
Storage
Wraps are best fresh; store components separately in airtight containers in fridge for up to 3 days. Assemble just before eating.
From Tony’s kitchen
Big Southern BBQ vibes, but we’re keepin’ it raw, fresh, and funky. Tangy walnut 'pulled pork', creamy slaw, and zippy pickled veg — all hugged up in collard green leaves. It’s a down-home main, no grill, no guilt. Forget takeout — your kitchen's got this.
Nutrition • per serving
Ingredient notes
Ingredients & allergen check
Major-allergen signals: Tree nuts
- Collard green leaves, stems trimmed flat
- raw walnuts
- sun-dried tomatoes, soaked 1 hour and drained
- carrot
- smoked paprika
- apple cider vinegar
- olive oil
- maple syrup
- garlic powder
- onion powder
- Abilene Select Blend
- red cabbage
- raw cashews (soaked 1 hour
- water
- lemon juice
- Dijon mustard
- quick pickled red onions (soaked 30 min in apple cider vinegar)
- Fresh cracked black pepper to taste
Abilene blend: Sea salt, Garlic, Lime, Black pepper, Organic cane sugar, and Spices
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
