Drunken Strawberry-Collard Greens-Kiwi Slaw with Rose Geranium

Serves 12

4 cups water

4 wild-berry tea bags

16½ tablespoons sugar

2 1-pint baskets strawberries, hulled

6 tablespoons white wine vinegar

1 25.4-ounce (750-ml) bottles chilled sparkling apple cider

2 tablespoons extra-virgin olive oil

8 fresh rose geranium leaves, crushed slightly, or ½ teaspoon rose water

½ tablespoon dry mustard

½ tablespoon celery seeds

½ cup light rum

1 teaspoon sweet Hungarian paprika

Salt and pepper

1 large bunch collard greens (about 1 pound), thick stems trimmed, leaves halved lengthwise, then thinly sliced crosswise (about 8 cups)

3 kiwis, peeled, cut into ½-inch cubes

4 cups thinly sliced Napa cabbage (about ½ medium head)

2 cups ice cubes

2 cups coarsely grated peeled carrots (about 3 large)

1. Bring 2 cups water to boil in large saucepan. Add tea bags; cover and let steep 10 minutes. Discard tea bags. Add sugar to hot tea; stir until dissolved. Stir in remaining water. Chill tea until cold, about 3 hours.
2. Puree 1 basket strawberries in processor. Slice remaining strawberries.
3. Whisk tea, pureed strawberries, vinegar, and next 7 ingredients (through paprika) in large bowl to blend. Season to taste with salt and pepper.
4. Combine sliced strawberries, collard greens, kiwis, cabbage, ice cubes, and carrots in very large bowl. Pour dressing over; toss to coat. Season generously with salt and pepper. Refrigerate until collard greens soften and wilt slightly, tossing occasionally, at least 1 hour and up to 3 hours.