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.

EASY KALE SLAW

Steps:

• Place kale into a large bowl. Add carrots, onion, and cranberries. Toss to mix well.
• Whisk Key lime juice, lemon juice, mayonnaise, sugar, oil, salt, and pepper together in a separate bowl. Pour over vegetables and mix thoroughly. Refrigerate for 1 hour before serving.

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.

KALE SLAW WITH RED CABBAGE AND CARROTS

Steps:

• In a small bowl, whisk olive oil, mustard, and apple-cider vinegar. Season with salt and pepper.
• In another bowl, combine kale, cabbage, carrot, parsley, and red onion with sunflower, pumpkin, and hemp seeds.
• Season with salt and pepper, drizzle with dressing, and toss to coat.