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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This recipe is an accompaniment for Seafood Salad with Collard Greens Slaw . Ingredients:
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) |
Directions:
1. 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.)
2. 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.
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