Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Collard Greens Slaw




Source of Recipe


the web


Recipe Introduction


12 servings


List of Ingredients




# 3/4 cup white wine vinegar
# 1/4 cup extra-virgin 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)

Recipe



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.

TEST-KITCHEN TIP: Washing fresh collard greens usually requires several changes of water in the sink. Use a salad spinner instead, and start by filling the spinner bowl with water. Then fill the basket with collards, submerge in the water, and stir collards to release dirt. Lift the basket out, and repeat with fresh water.