Offer valid in US only.
Canadian and International Subscriptions
CLOSE WINDOW
Vegetarian Times Issue: January 1, 2009 p.70
|
Print-Friendly Version Email to a Friend |
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.
Member Rating:
Serves 8
Per serving :
| Calories | 136 |
| Protein | 1g |
| Total Fat | 7g |
| Saturated Fat | 0.5g |
| Carbs | 17g |
| Cholesterol | 0mg |
| Sodium | 172mg |
| Fiber | 2g |
| Sugar | 12g |
|
Your rating:
Rate this Recipe
 |
| | Save to MY RECIPES Remove from MY RECIPES |
Log In + start saving recipes
Your subscription includes
3 FREE digital recipe booklets featuring delicious Vegetarian Times recipes hand-picked by our editors.
Pay now and get
2 bonus issues!
Pay now and get
TWO EXTRA ISSUES FREE!
That's 11 issues for the
same low price!
CLICK HERE TO PAY NOW
This was excellent. Added some toasted walnuts to give is extra crunch.
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 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 recipe is awesome!
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 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.
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.
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.
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.