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Collard Greens Slaw

3/4 cup white wine vinegar
1/4 cup olive oil
1 tbsp. sugar
1 tbsp. dry mustard
1tbsp. celery seeds
2 tsp. paprika

2 large bunches collard greens, trim thick stems and thinly slice
8 cups Napa cabbage, thinly sliced
4 cups carrots, grated coarsely

Whisk the first 6 ingredients in a small bowl to blend.  Season to
taste with salt and pepper.
Combine collard greens, cabbage and carrots in a very large bowl.
Pour dressing over and toss to coat.  Season to taste with salt
and pepper.  Refrigerate for at least an hour and up to 3 hours,
tossing occasionally.
Notes: We sometimes use spinach instead of collard greens and
it is fine.  This serves 12 and is a good recipe for a pot luck.

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