The bottom line, defintely make this, I'm a very picky cook and this turned out great. Saw this recipe last night in some other format -- maybe a mirror site -- where I couldn't see the comments and it seemed to have a medium rating. But I thought it sounded great so I took my chances and it turned out great. Yes, there was a little too much dressing for the amount of veggies I had, so your two options there are to not use all the dressing or to drain it off, and I did both. The celery seeds and the mustard powder really make it great, and why wouldn't you use apple cider vinegar if you have it? Now we finally need to buy more.:) Some steps I found a bit ambiguous and my solutions, in case they help someone. Slice the collards very thinly, coleslaw thin, and then chop a bit so they're not shoestring long. Regarding "grating" carrots and onions, for me I thought the larger "shredding" side of the greater might be best, but I used the 2nd smallest hole to grate the carrots, and they were very small and cute like that. I tried grating the onion but it just turns it into liquid, so I used the shredding hole for that, which is still pretty liquifying. I think less than an entire onion is best, maybe half. Also used agave rather than sugar and just added it to taste carefully. Took a spoonful into a small bowl after each add and let it cool for a few seconds and tasted til it was right. In my view you always have to taste stuff, never just rely on measurements except for baking. Diced the red pepper very finely, minced really, since it's the only larger cut besides the collards, didn't want it to dominate. I'm glad I found the right place to make a comment, I really wanted to tell everyone how good this was.

I believe I used cider vinegar for this, and it was tasty. However, there was way too much dressing and sugar. I'll play with the amounts next time, maybe halving the dressing and trying just 2 tablespoons of sugar?

This is a great recipe. I liked it but my son thought it was too "wet" so next time I think I'll decrease the dressing quite a bit as I also thought it was a little heavy on the dressing. I like the idea of adding nuts to it for extra crunch. Instead of using onions I used celery. That also gave it a nice crunch.

We've enjoyed this recipe for TWO YEARS.... actually, it's what came up when I searched the data base for kale. I planted some curly kale, and it's the little plant that just keeps giving, even thru mild frosts and 100 degree plus summers. My minor changes: tender fresh baby kale leaves, quality peanut oil, rice vinegar, mustard seed, and red pepper flakes.

The flavor of this was great but I would use less sugar and less oil next time, it was too rich and too sweet for my taste.

This is great, i raised my sons to enjoy raw veg but i have not been able to get my self fully into to. This was the recipe for me great very very good flavor.

This is one of my fave recipes. It is easy & the flavor is amazing. Plus, I am in love with collards and am always looking for new ways to use them. And it is just as good the next day.

this recipe is awesome!

This is a great recipe! I made it for a bridal shower i was hosting, for a wide variety of people and everyone loved it! I used kale instead of collard greens and added a little more mustard powder than suggested. I made it a day in advance, which was perfect for texture. Next time I'm going to try substituting 1/4C of honey in place of the sugar. Really good though!

This is divine. I was looking for a non-cooked way to eat my beet greens, and found this recipe. It's light, zesty, and you can add anything! I added carrot and asparagus for a nice springy theme.

This was excellent. Added some toasted walnuts to give is extra crunch.