• 1/2 bunch kale, thick stems removed and leaves thinly sliced
  • 2 cups shredded red cabbage (about 1 small head, quartered and cored)
  • 2 clementines (or oranges), peeled and segmented
  • 1/2 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 (optional)
  • 1/4 cup freshly squeezed orange juice (from about 1 small orange)
  • 1/4 cup balsamic vinegar
  • Ground black pepper and sea salt to taste



  • Steam kale for about 5 minutes
  • 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