Collard Green Coleslaw
shared by Jennifer
Collard Green Coleslaw
shared by Jennifer in Vegetable Salads
Details:
-
PT10M
- Prep Time: 10 Minutes PT10M
- Cook Time: 10 Minutes PT20M
- Total Time: 20 Minutes
- Difficulty: Novice
- Serves: 8 people
- Cuisine: American
Stack 3 or 4 collard leaves flat on work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop strips
Ingredients:
- 1/2 lb. collard greens, tough stems removed (8 leaves)
- 3 medium carrots, grated (2 cups)
- 1 medium onion, grated (1 cup)
- 1 medium red bell pepper, diced (1 cup)
- 1/2 cup rice or cider vinegar
- 1/3 cup sugar
- 1/4 cup canola oil
- 1 tsp. powdered mustard
- 1 tsp. celery seed
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
Directions:
- Stack 3 or 4 collard leaves flat on work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips.
- Coarsely chop strips once sliced. Repeat with remaining collard leaves, and transfer to large bowl. Stir in carrots, onion, and bell pepper.
- Whisk together vinegar, sugar, oil, mustard, celery seed, salt, and pepper in small saucepan, and bring to a boil, whisking to dissolve sugar.
- Remove from heat, and pour hot vinegar mixture over collard and vegetable mixture. Stir to coat vegetables with dressing.
- Season with salt and pepper, if desired. Cover, and chill 4 hours or overnight.