rainbow kale slaw
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.
prep time
30 Min
cook time
method
---
yield
4-6 serving(s)
Ingredients
- 1 bunch lacinato (dinosaur) kale
- 1 small head red cabbage
- 2 - navel oranges
- 1 small red onion
- 1 large red pepper
- 1/3 cup sunflower seeds
- 1/4 cup dijon mustard
- 1/4 cup freshly squeezed orange juice
- 1/4 cup balsamic vinegar
- 1/2 teaspoon ground black pepper
How To Make rainbow kale slaw
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Step 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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Step 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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Step 3In a large bowl combine kale, cabbage, orange segments, red onion, bell pepper and sunflower seeds.
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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Other Salads
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