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
⅓ cup sunflower seeds
¼ cup Dijon mustard
¼ cup freshly squeezed orange juice
¼ cup balsamic vinegar
2 tablespoons olive oil
½ teaspoon ground black pepper
Directions:
1. In a large bowl, combine kale, cabbage, orange segments, onion, bell pepper and sunflower seeds.
2. In a small bowl, whisk together mustard, orange juice, vinegar and pepper. Pour over the kale mixture and toss to coat.
3. Serve immediately or refrigerate for up two days.
kaleandchocolate.com
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
⅓ cup sunflower seeds
¼ cup Dijon mustard
¼ cup freshly squeezed orange juice
¼ cup balsamic vinegar
2 tablespoons olive oil
½ teaspoon ground black pepper
Directions:
1. In a large bowl, combine kale, cabbage, orange segments, onion, bell pepper and sunflower seeds.
2. In a small bowl, whisk together mustard, orange juice, vinegar and pepper. Pour over the kale mixture and toss to coat.
3. Serve immediately or refrigerate for up two days.
kaleandchocolate.com
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