Rainbow Kale Slaw Recipes

RAINBOW KALE SLAW

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.

RAINBOW KALE SLAW

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.

HIPPIE CHOPPED SALAD

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.