rainbow kale slaw
(1 rating)
This is beautiful salad is so good and bursting with flavors! And it's incredibly healthy. I found this at Whole Foods in their salad bar. It's simple to make and because the kale is sturdy, this salad holds its own in the refrigerator for a few days. You could add dried cranberries, almonds, etc., but as is, it is wonderful.
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(1 rating)
yield
4 -6
prep time
30 Min
Ingredients For rainbow kale slaw
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1 bunchlacinato (dinosaur) kale
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1 smhead red cabbage
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2navel oranges
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1 smred onion
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1 lgred pepper
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1/3 csunflower seeds
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1/4 cdijon mustard
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1/4 cfreshly squeezed orange juice
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1/4 cbalsamic vinegar
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1/2 tspground black pepper
How To Make rainbow kale slaw
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1Remove thick kale stems (I use scissors to remove - makes it easy) and discard. Slice the leaves sidewaysinto thick julienne slices.
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2quarter, core and shred the cabbage; peel and segment the oranges; thinly slice the onion; core, seed and thinly slice the red pepper.
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3In a large bowl combine kale, cabbage, orange segments, red onion, bell pepper and sunflower seeds.
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4In a small bowl, whisk together the mustard, orange juice, vinegar and pepper. Pour over the kale mixture and toss to coat.
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5You can serve this immediately or it holds up nicely in the refrigerator for up to 2 days.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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