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Rainbow Kale Slaw

Serves 4
Time 15 min
Lacinato kale, also known as dinosaur kale, isn't as tough as curly kale and lends itself well to raw salads like this one. This recipe will easily double for a big group or potluck.
Ingredients
  • 1 bunch lacinato kale thick stems removed and leaves thinly sliced
  • 4 cups shredded red cabbage (about 1 small head) quartered and cored)
  • 2 navel oranges or clementines peeled and segmented
  • 1 small red onion thinly sliced
  • 1 large red bell pepper thinly sliced
  • 1/3 cup sunflower seeds
  • 1/4 cup cup Dijon mustard
  • 1/4 cup orange juice (from about 1 small orange)
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon ground black pepper
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 bunch lacinato kale thick stems removed and leaves thinly sliced
  • 4 cups shredded red cabbage (about 1 small head) quartered and cored)
  • 2 navel oranges or clementines peeled and segmented
  • 1 small red onion thinly sliced
  • 1 large red bell pepper thinly sliced
  • 1/3 cup sunflower seeds
  • 1/4 cup cup Dijon mustard
  • 1/4 cup orange juice (from about 1 small orange)
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon ground black pepper