COLLARD GREENS SLAW

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Collard Greens Slaw image

Provided by B. Smith

Categories     Salad     Mustard     Side     No-Cook     Vinegar     Carrot     Summer     Cabbage     Collard Greens     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 9

3/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon sugar
1 tablespoon dry mustard
1 tablespoon celery seeds
2 teaspoons sweet Hungarian paprika
2 large bunches collard greens (about 2 pounds), thick stems trimmed, leaves halved lengthwise, then thinly sliced crosswise (about 16 cups)
8 cups thinly sliced Napa cabbage (about 1 medium head)
4 cups coarsely grated peeled carrots (about 6 large)

Steps:

  • Whisk first 6 ingredients in small bowl to blend. Season to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate.)
  • Combine collard greens, cabbage, and carrots in very large bowl. Pour dressing over; toss to coat. Season generously with salt and pepper. Refrigerate until collard greens soften and wilt slightly, tossing occasionally, at least 1 hour and up to 3 hours.

*** Explore more Collard Greens Slaw Recipes »

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