Rainbow Kale Slaw - cooking recipe

Ingredients

1 bunch kale, thick stems removed and leaves thinly sliced (if you can, use lacinato a.k.a. dinosaur)
4 cups shredded red cabbage (about 1 small head, quartered and cored)
2 navel oranges or 2 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
1/4 cup Dijon mustard
1/4 cup freshly squeezed orange juice (from about 1 small orange)
1/4 cup balsamic vinegar
1/2 teaspoon ground black pepper

Preparation

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.