Honey Citrus Kale Salad
Serves: 4-5
  • For the Honey-Citrus Vinaigrette:
  • ¼ cup Rice Vinegar
  • ¾ cup Olive Oil
  • 4 tbsp. fresh Orange Juice
  • 1 tsp. fresh Orange Zest (can use up to 2 tsp.)
  • 2 tbsp. fresh Lemon Juice
  • 1 tsp. Soy Sauce
  • 1 tbsp. Honey
  • 1 clove Garlic, minced
  • Pinch of Salt + Pepper
  • For the Kale Salad:
  • 1 large bundle of Kale, very finely chopped into shreds (about 4 cups)
  • ½ cup Red Cabbage, finely chopped
  • 1 cup Carrots, sliced into matchsticks (cheat: you can buy these already prepped in the grocery store)
  • ¼ cup dried Cranberries
  • 2-3 tbsp. Sunflower Seeds
  1. Place all vinaigrette ingredients in a mason jar and seal shut with the lid. Shake vigorously. Refrigerate for at least an hour before using to allow the flavors to blend.
  2. In the meantime, prep the salad ingredients.
  3. In a large mixing bowl, combine all salad ingredients and drizzle with desired amount of vinaigrette. Serve immediately.
  4. Store any leftover salad and vinaigrette in the refrigerator.
Recipe by Slice of Jess at https://sliceofjess.com/honey-citrus-kale-salad/