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I know I posted this previously, somewhere between the crab cakes and the quinoa breakfast yumminess, but it seems to have disappeared. So, here it is again: my version of Whole Foods' Rainbow Kale Slaw.
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)
4 cups shredded red cabbage (about 1 small head, quartered and cored)
3 navel oranges peeled and chopped
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 balsamic vinegar
1/2 teaspoon ground black pepper
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 balsamic vinegar
1/2 teaspoon ground black pepper
In a large bowl, combine kale, cabbage, chopped orange, onion, bell pepper and sunflower seeds.
In a small bowl, whisk together mustard, vinegar and pepper. Pour over the kale mixture and toss to coat. Serve immediately or refrigerate for up to 2 days.
In a small bowl, whisk together mustard, vinegar and pepper. Pour over the kale mixture and toss to coat. Serve immediately or refrigerate for up to 2 days.
How can you not love kale? I am a big fan, of course, and probably eat it (or drink its juice) every day. Little secret: if you find it's just too tough to eat, soak it in hot water for a few minutes to wilt it slightly. It'll still be "raw", but will be easier to chew and digest. I love that this recipe is oil-free! I will definitely try it out soon. It's also very pretty. Good one, Sissy!
ReplyDeleteExcellent tip, Fluffy. I will try the hot water thing next time. I have one more kale recipe coming - it has a very light peanut dressing and is super yummy!
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