Collard Green Coleslaw
Recipe from Vegetarian Times

The hot dressing poured over this salad slightly wilts the greens without cooking them. Chilling the salad lets the flavors develop. Serve as a side dish, or use instead of lettuce to top vegetarian barbecue. Other greens to try in this recipe: Swiss chard, beet greens, or flat-leafed kale.


Collard Green Coleslaw

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Servings: Serves 8
Related Categories: Dairy Free, Gluten Free, Low Calorie, Low Fat, Vegan
 
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Ingredients
  • 1/2  pound
    collard greens, tough stems removed (8 leaves)
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  • 3 
    medium carrots, grated (2 cups)
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  • 1 
    medium onion, grated (1 cup)
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  • 1 
    medium red bell pepper, diced (1 cup)
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  • 1/2  cup
    rice or cider vinegar
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  • 1/3  cup
    sugar
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  • 1/4  cup
    canola oil
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  • 1  teaspoon
    powdered mustard
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  • 1  teaspoon
    celery seed
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  • 1/2  teaspoon
    salt
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  • 1/4  teaspoon
    ground black pepper
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Directions
1.
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.
2.
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.

Nutrition information
Calories 136, Total Fat 7 g, Saturated Fat 0.5 g, Sodium 172 mg, Carbohydrate 17 g, Fiber 2 g, Protein 1 g, Sugars 12 g. Percent Daily Values are based on a 2,000 calorie diet
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