1 pound collard greens, stemmed, washed and julienned
1 pound carrots, shredded
1/2 medium red onion, julienned
2 tablespoons chopped Italian (flat-leaf) parsley
1/2 cup garlic aioli or other garlic mayo
2 tablespoons sour cream or yogurt
1 tablespoon Tabasco sauce
1 pinch of salt
2 teaspoons freshly ground black pepper
1/2 teaspoon celery seeds
In a large bowl, mix together collard greens, carrots, onion and parsley. In a medium bowl, mix well garlic aioli, sour cream, Tabasco sauce, salt, pepper and celery seeds. Stir into collard greens mixture. Refrigerate covered and allow flavor to blend for at least 2 hours.
Recipe courtesy of cdkitchen.com.