Collard Slaw

Serves: 6-8


3/4 cup white wine vinegar

1/4 cup extra-virgin 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.

Popular vegetable substitutions include: Collard Greens or Collard Greens Kit

Recipe courtesy of