{"id":14298,"date":"2010-07-25T16:44:06","date_gmt":"2010-07-25T20:44:06","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=14298"},"modified":"2010-07-25T16:44:51","modified_gmt":"2010-07-25T20:44:51","slug":"collard-greens-mustard-coleslaw%e3%82%b3%e3%83%a9%e3%83%bc%e3%83%89%e3%82%b0%e3%83%aa%e3%83%bc%e3%83%b3%e3%81%ae%e3%83%9e%e3%82%b9%e3%82%bf%e3%83%bc%e3%83%89%e5%91%b3%e3%82%b3%e3%83%bc%e3%83%ab","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=14298&lang=en","title":{"rendered":"Collard Greens Mustard Coleslaw
\u30b3\u30e9\u30fc\u30c9\u30b0\u30ea\u30fc\u30f3\u306e\u30de\u30b9\u30bf\u30fc\u30c9\u5473\u30b3\u30fc\u30eb\u30b9\u30ed\u30fc"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Collard Greens Mustard Cole Slaw<\/strong>
\nDinner July 24, 2010<\/em><\/p>\n

I like coleslaw a lot. I can easily eat a big bowl of coleslaw by myself. I use not only cabbage but also various vegetables. I bought a bunch of beautiful collard greens the other day and decided to add some of this to cabbage. I feel very good about myself whenever I eat collard greens. I feel its dark green color gives me lots of good vitamins. <\/p>\n

Collard Greens Mustard Coleslaw: collard greens, cabbage, white vinegar, sugar, salad oil, Dijon mustard \u3000<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\n\u5915\u98df\u3000\uff12\uff10\uff11\uff10\u5e74\uff17\u6708\uff12\uff14\u65e5<\/em><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Collard Greens Mustard Cole Slaw Dinner July 24, 2010 I like coleslaw a lot. I can easily eat a big bowl of coleslaw by myself. I use not only cabbage but also various vegetables. I bought a bunch of beautiful collard greens the other day and decided to add some of this to cabbage. I […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-14298","post","type-post","status-publish","format-standard","hentry","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/14298","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14298"}],"version-history":[{"count":25,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/14298\/revisions"}],"predecessor-version":[{"id":14340,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/14298\/revisions\/14340"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14298"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14298"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14298"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}