- 4 cups chopped kale
- 4 cups chopped red cabbage
- 1 large carrot - coarsely shredded
- 1 medium cucumber - quartered lengthwise and sliced
- 2 clementine oranges - peeled and sectioned
- ½ cup pomegranate seeds
- ¼ cup sliced green onions
- ½ cup lightly toasted pepitas
- ¼ cup dried cranberries
- ½ cup sweet glazed pecans or unglazed pecans
- ½ cup extra-virgin olive oil
- 2 tablespoons whole-grain Dijon mustard
- 1½ tablespoons honey
- 1½ teaspoons ground cumin
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
In a large salad bowl, add the first 10 ingredients (kale through pecans) and toss.
In a jar with a tight-fitting lid, combine the remaining 6 ingredients (olive oil through black pepper) and shake until creamy.
Pour the dressing over the salad, toss to coat, and let the slaw sit for at least 15 minutes (30 minutes will really mellow the acidity of the vinegar), then toss again before serving.
- Yields: 4-6 servings
- Preparation Time: 20 minutes, plus resting time
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