Rainbow Kale Slaw

gale vineyard


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.

★★★★★ 1 vote
30 Min


1 bunch
lacinato (dinosaur) kale
1 small
head red cabbage
navel oranges
1 small
red onion
1 large
red pepper
1/3 c
sunflower seeds
1/4 c
dijon mustard
1/4 c
freshly squeezed orange juice
1/4 c
balsamic vinegar
1/2 tsp
ground black pepper


1Remove thick kale stems (I use scissors to remove - makes it easy) and discard. Slice the leaves sidewaysinto thick julienne slices.
2quarter, core and shred the cabbage; peel and segment the oranges; thinly slice the onion; core, seed and thinly slice the red pepper.
3In a large bowl combine kale, cabbage, orange segments, red onion, bell pepper and sunflower seeds.
4In a small bowl, whisk together the mustard, orange juice, vinegar and pepper. Pour over the kale mixture and toss to coat.
5You can serve this immediately or it holds up nicely in the refrigerator for up to 2 days.

About Rainbow Kale Slaw

Course/Dish: Other Salads