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Collard Greens Slaw

Collard Greens Slaw

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  • 3/4 cup white wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 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)

Recipe Preparation

  • Whisk first 6 ingredients in small bowl to blend. Season to taste with salt and pepper. DO AHEAD 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.

Reviews Section

Watch the video: Patti LaBelle: Cabbage Shuffle from In the Kitchen with Miss Patti (July 2022).


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