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Categories:
carrots sweet onion red bell pepper rice vinegar sugar canola oil mustard powder celery salt ground black pepper
Viewed: 24 - Published at: 6 years agoIngredients
- 1/2 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)
- 1/2 cup rice vinegar (or apple cider vinegar)
- 1/3 cup sugar
- 1/4 cup canola oil
- 1 teaspoon mustard powder
- 1 teaspoon celery seed
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Method
- 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.
- Stir in carrots, onion, and bell pepper.
- 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.
- 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!
