Yields 6 servings

• Ingredients
• 1/3 cup white wine vinegar
• 2 tablespoons extra virgin olive oil
• 1 ½ teaspoons dry mustard
• 1 ½ teaspoons celery seeds
• 1 teaspoon sweet Hungarian paprika
• 1 large bunch collard greens (about 1 pound), thick stems trimmed, leaves halved lengthwise, then thinly sliced crosswise (about 8 cups)
• 4 cups thinly sliced Napa cabbage (about 1 medium head)
• 2 cups coarsely grated peeled carrots (about 3 large)
• Salt and pepper to taste

Directions
Whisk first 5 ingredients in small bowl to blend. Season to taste with salt and pepper. (Dressing can be made 1 day ahead.) Cover and refrigerate.

Combine collard greens, cabbage, and carrots in very large bowl. Pour dressing over; toss to coat. Season with salt and pepper. Refrigerate until collard greens soften and wilt slightly, tossing occasionally, at least 1 hour and up to 3 hours.