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Ingredients

• ¼ cup balsamic vinegar
• 2 navel oranges or Clementines, peeled and segmented
• ¼ cup Dijon mustard
• ½ teaspoon ground black pepper
• 1 bunch lacinato (a.k.a. dinosaur) kale, thick stems removed and leaves thinly sliced
• ¼ cup freshly squeezed orange juice (from about 1 small orange)
• 1 large red bell pepper, cored, seeded and thinly sliced
• 4 cups shredded red cabbage (about 1 small head, quartered and cored)
• 1 small red onion, thinly sliced

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Ready In 15 Minutes

Servings: 4

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Cooking Instructions

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Step 1

• 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.
• INGREDIENTS:
  
• EQUIPMENT:
  

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Step 2

• Pour over the kale mixture and toss to coat.
• INGREDIENTS:
  

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Step 3

• Serve immediately or refrigerate for up to 2 days.

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