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Rainbow Kale Slaw

Ingredients
1 bunch rainbow kale, thick stems removed and leaves thinly sliced
4 cups red cabbage (about 1 small head), shredded
2 navel oranges or 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 (dry roasted without salt)
¼ cup Dijon mustard
¼ cup freshly squeezed orange juice (from about 1 small orange)
¼ cup balsamic vinegar
½ teaspoon ground black pepper

Preparation
In a large bowl, combine kale, cabbage, orange segments, red onion, 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.
Serves 4

Calories 215; Fat 5g; Sodium 496mg*; Carbs 33g; Protein 6g; Vitamin A 153%; Vitamin C 329%; Calcium 13%; Iron 13%

*NOTE: to reduce the sodium of this recipe use low salt Dijon mustard.

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Sharon Richter, RD
200 W 57th St
New York, NY 10019
Phone: 212.977.7779

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