Rainbow Kale Slaw Food

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.

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

Steps:

• Place the kale into a salad bowl. Toss with the carrot, orange juice, lemon juice ,and salt, and using your hands, rub the acid into the kale. Let the kale sit a few minutes while you shock the onion. Prepare a large bowl of ice water and a saucepan with boiling water. Place the thinly sliced onion into the boiling water for 15 to 30 seconds, and then shock them in the cold water, stopping the cooking immediately. Drain the water and blot the onions with a paper towel. Add the onion, bacon, olive oil, salt and pepper and toss well. Add the mayonnaise and mix the slaw well. Refrigerate until ready to serve. Can be made several hours in advance.

SWEET & SOUR RAINBOW SLAW

Steps:

• Put all the vegetables in a large bowl of iced water and leave in the fridge for 1 hr to crisp up. Drain well and pat dry on a tea towel, then tip into a large serving bowl.
• To make the dressing, whisk all the ingredients together with a large pinch of salt until the sugar has dissolved. Pour over the vegetables, toss well and chill until ready to serve.

RAINBOW COLE SLAW

Steps:

• Slice cabbage into thin strips. Grate carrot on largest holes of box grater.
• Combine cabbage, carrot and salt in large colander set over bowl. Refrigerate 1 1/2 hours. Rinse off salt under cold water. Pat dry.
• Put mustard seeds, oil and chili flakes in small skillet; cover and cook over medium-high heat 1 minute, or until seeds start to pop, shaking constantly.
• Remove from heat and continue shaking pan until popping subsides. Cool in bowl.
• Whisk in vinegar, sugar and mustard. Season to taste with salt and pepper.
• Combine cabbage, carrot and bell peppers in large bowl. Add dressing, and toss to coat. Adjust seasonings.
• Serve immediately, or store up to 1 day in refrigerator.

LORI'S KALE SLAW

Steps:

• Combine the kale, carrots and walnuts.
• Whisk together the mayonnaise, vinegar, sugar and spices.
• Toss with mix.
• Cover. Chill 1 hour.