COLLARD GREENS SLAW

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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.

 

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 repepat with fresh water.

 

Makes 12 servings.

 

Source: Bon Appétit, June 2003, Adapted from B. Smith

Formatted by Chupa Babi in MC: 10.27.06

 

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