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Collard Green Coleslaw

From The Cumming Harvest - Closed

<p>A favorite at our house! Great side to go with anything from burgers to mac and cheese!</p>
Source: Vegetarian Times January 2009 (Entered by Wendy Sundgren)
Serves: 8 servings

8 oz. collard greens, tough stems removed (8 leaves)
3 medium carrots, grated (2 cups)
1 medium onion, grated (1 cup)
1 medium red 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 seeds
1/2 tsp. salt
1/4 tsp. ground black pepper

Step by Step Instructions
  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 seeds, salt, and black pepper in a 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 black pepper, if desired. Cover, and chill 4 hours or overnight.