Rainbow Kale Slaw | WholeFoodsMarket.com

By vdub

Ingredients

• 1 bunch lacinato (a.k.a. dinosaur) 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, 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

Details

Servings 4
Adapted from wholefoodsmarket.com

Preparation

Step 1

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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.

Wheat Free

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