Kale is the big rage right now and it’s a good thing because it is a SUPERFOOD with a SUPER amount of nutritional goodness like vitamins A, C, K and potassium, iron, phytochemicals that fight cancer and protect your heart. Eating kale on a regular basis will go a long way to improve your health. Blend it, saute it, shred it, massage it (really . . . it makes it softer to eat), bake it. It is much more versatile than you think.
By combining iron-rich kale with vitamin C-rich citrus, you enhance the absorption of the iron. Plus kale is bitter so the sweetness of the citrus cuts the bite. My local Fred Meyer/Kroger stocks baby kale, a small leaf that is less bitter and softer than the tougher stalks of traditional kale. I love combining it with other cabbages, grated carrot and diced red bell pepper to enhance the rainbow effect and add more SUPERFOOD power to this salad. Your family might not appreciate all that nutrition in one place, but your body will definitely thank you! This salad pairs well with my previous post: Grilled Pork Chops with Fresh Peach Ginger Sauce
- Citrus Kale Slaw with Orange Balsamic Dressing
- 4 cups baby kale, stems removed
- 2 cups each shredded red cabbage and green cabbage
- 1 cup grated carrots
- 2 (11-ounce) cans mandarin oranges, drained
- 1 small red onion, thinly sliced
- 1 medium red bell pepper, cored, seeded and diced
- 1/3 cup sunflower seeds
- 1/4 cup sliced green onion
- 1/4 cup fresh orange juice (from about 1 orange)
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 Tbsp Dijon mustard
- 1/2 tsp sea salt
- 1/4 tsp fresh ground black pepper
- Combine kale, cabbage, carrots, mandarin oranges, onion, bell pepper, sunflower seeds and green onion in a large bowl.
- For the dressing: Whisk together orange juice, vinegar, olive oil, mustard, salt and pepper in a small bowl.
- Pour over the kale mixture and toss to coat. Serve immediately or refrigerate for up to 2 days.