Winter got you down? Eat a rainbow! Rainbow Kale Slaw (Vegan)

This recipe is adapted from Whole Foods, with only small changes. I can't afford to shop there, but I do like their recipe archives. So we adapt! It's not very often that I post a conscious adaptation. I have an endless parade of my own recipes dancing in my head. Seriously, I'm writing 12-20 recipes a week for my cookbook right now. Since I also forage and glean, a walk down the street is as interesting to me as the market. This is southern Arizona and it is citrus season. I gleaned backpack full of citrus and I have kale in my garden. So...

Rainbow Kale Slaw from Whole Foods.
1 bunch lacinato (a.k.a. dinosaur) kale, thick stems removed and leaves thinly sliced
4 cups shredded red cabbage (about 1 small head, quartered and cored)
2 navel oranges or 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


Method
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.

My adaptations and additions for my seasonal yeast free kitchen
NO dijon or balsamic: use apple cider vinegar and grainy brown mustard.
1 raw shredded carrot
1 raw peeled shredded beet
1 bulb of fennel, trimmed, sliced, and the fronds, chopped
If I think of them, sometimes I'll add a handful of unsweetened dried cranberries or blueberries
I usually don't eat raw bell peppers. I listen to what my body say's and eat or skip accordingling.