Best Rainbow Kale Slaw Recipes

Rainbow Kale Slaw image

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

Rainbow Kale Slaw image

Provided by gale vineyard @galebarkley

Number Of Ingredients 10

1 bunch(es) lacinato (dinosaur) kale
1 small head red cabbage
2 - navel oranges
1 small red onion
1 large red pepper
1/3 cup(s) sunflower seeds
1/4 cup(s) dijon mustard
1/4 cup(s) freshly squeezed orange juice
1/4 cup(s) balsamic vinegar
1/2 teaspoon(s) ground black pepper

Steps:

Remove thick kale stems (I use scissors to remove - makes it easy) and discard. Slice the leaves sidewaysinto thick julienne slices.
quarter, core and shred the cabbage; peel and segment the oranges; thinly slice the onion; core, seed and thinly slice the red pepper.
In a large bowl combine kale, cabbage, orange segments, red onion, bell pepper and sunflower seeds.
In a small bowl, whisk together the mustard, orange juice, vinegar and pepper. Pour over the kale mixture and toss to coat.
You can serve this immediately or it holds up nicely in the refrigerator for up to 2 days.