Greens Coleslaw

Sharon123's Note:

The hot dressing poured over this salad slightly wilts the greens without cooking them. Chilling the salad lets the flavors develop. You can use collard greens, Swiss chard, flat leaf kale, beet greens, even spinach! Adapted from Vegetarian Times magazine.

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Servings: 8

• ½ lb greens , tough stems removed (about 8 leaves if using collard greens)
• 3 medium carrots , grated (2 cups)
• 1 medium sweet onion , grated (1 cup)
• 1 medium red bell pepper , diced (1 cup)
• ½ cup rice vinegar (or apple cider vinegar)
• 1⁄3; cup sugar
• ¼ cup canola oil
• 1 teaspoon mustard powder
• 1 teaspoon celery seed
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Directions:

1. Stack 3 or 4 collard leaves(or more if using smaller greens) 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 leaves, and transfer to large bowl.
2. Stir in carrots, onion, and bell pepper.
3. 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 greens and vegetable mixture. Stir to coat vegetables with dressing.
4. Season with salt and pepper, if desired. Cover, and chill 4 hours or overnight. Serve as a side dish or use instead of lettuce to top a vegetarian barbeque!

Reviews

[Darkhunter]

Who knew greens didn't have to be cooked forever! Absolutely wonderful! Will have this frequently. Thnx for posting, Sharon.