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


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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

How to Make Rainbow Kale Slaw


  • 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.

Printable Recipe Card

About Rainbow Kale Slaw

Course/Dish: Other Salads

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