Rainbow Kale Slaw Recipes

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RAINBOW KALE SLAW



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

RAINBOW KALE SLAW



Rainbow Kale Slaw image

This is beautiful salad is so good and bursting with flavors! And it's incredibly healthy. I found this at Whole Foods in their salad bar. It's simple to make and because the kale is sturdy, this salad holds its own in the refrigerator for a few days. You could add dried cranberries, almonds, etc., but as is, it is wonderful.

Provided by gale vineyard @galebarkley

Categories     Other Salads

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.

HIPPIE CHOPPED SALAD



Hippie Chopped Salad image

Nearly every color of the rainbow is represented in this salad with kale, crunchy bell peppers, juicy oranges, and more. Chickpeas, sunflower seeds, and pepitas add protein and crunch! All that and oil-free too.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 14

1 bunch lacinato (a.k.a. dinosaur kale, thick stems removed and leaves chopped bite-size)
4 cups shredded red cabbage (about 1 small head, quartered and cored))
3 navel oranges (supremed (reserve juice for dressing)*)
1 small red onion (thinly sliced)
1 medium red bell pepper (cored, seeded and thinly sliced)
1 medium yellow bell pepper (cored, seeded and thinly sliced)
1 15-ounce can chickpeas (garbanzo beans), drained
1/3 cup sunflower seeds
1/3 cup pepitas (hulled pumpkin seeds)
1/4 cup freshly squeezed orange juice (use reserved juice from supremed oranges)
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Steps:

  • To a very large bowl, add the kale, cabbage, orange segments, onion, and bell peppers. Mix well with your hands, salad tongs, or wooden spoons. Top with the chickpeas, sunflower seeds, and pepitas.
  • Make the dressing. In a small bowl, combine the orange juice, vinegar, Dijon, salt, and pepper. Mix briskly with a whisk until combined.
  • Pour the dressing over the salad. Mix with tongs or two wooden spoons until well-combined. Serve.
  • Keeps refrigerated, covered, for 2-3 days.

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