RAINBOW KALE SLAW

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Rainbow Kale Slaw image

This recipe will easily double for a big group or potluck. If you can, use lacinato kale, it's not as tough as curly kale and lends itself well to raw salads like this one.The dressing is lovely with orange juice, mustard, and balsamic vinegar!

Provided by Sharon123

Categories     Oranges

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 bunch kale, thick stems removed and leaves thinly sliced (if you can, use lacinato a.k.a. dinosaur)
4 cups shredded red cabbage (about 1 small head, quartered and cored)
2 navel oranges or 2 clementines, peeled and segmented
1 small red onion, thinly sliced
1 large red bell pepper, cored, seeded and thinly sliced
1/3 cup sunflower seeds
1/4 cup Dijon mustard
1/4 cup freshly squeezed orange juice (from about 1 small orange)
1/4 cup balsamic vinegar
1/2 teaspoon ground black pepper

Steps:

  • In a large bowl, combine kale, cabbage, orange segments, onion, bell pepper and sunflower seeds.
  • In a small bowl, whisk together mustard, orange juice, vinegar and pepper. Pour over the kale mixture and toss to coat. Serve immediately or refrigerate for up to 2 days.

Nutrition Facts : Calories 201.1, Fat 7.4, SaturatedFat 0.7, Sodium 225.1, Carbohydrate 30.7, Fiber 6.8, Sugar 15.2, Protein 7.2

*** Explore more Rainbow Kale Slaw Recipes »

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