LibreRecipes

Collard Greens Slaw

Rating

Calories

76.0

Protein

2.0

Sodium

59.0

Fat

5.0

This recipe is an accompaniment for Seafood Salad with Collard Greens Slaw .

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)

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.