Southern Easy Recipes
Collard Green Slaw
| Collard Green Slaw |
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Ingredients
Collard Green 1¾ cup white wine vinegar ¼ 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) |
Directions
Collard Green 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. |
