Recipe courtesy of Kardea Brown

Ma's Citrus Crunch Salad

Save Recipe
  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Vinaigrette:

3 tablespoons apple cider vinegar

1 teaspoon Dijon mustard 

1/2 cup extra-virgin olive oil 

3 tablespoons orange juice 

1 tablespoon honey 

Pinch garlic powder 

Pinch kosher salt 

Pinch freshly ground black pepper 

Salad:

One 14-ounce bag multicolor coleslaw mix with carrots

1 cup shredded kale 

1/2 cup sliced almonds 

1/2 cup crispy onions (or you can substitute raw onions) 

3 clementines, peeled and separated 

Directions

  1. For the vinaigrette: Combine the apple cider vinegar and mustard in a small bowl, then slowly whisk in the olive oil (this step is called emulsifying). Make sure it's fully incorporated. Whisk in the orange juice, honey, garlic powder, salt and pepper, then set aside or refrigerate.
  2. For the salad: Combine the coleslaw mix, kale, almonds, onions and clementines in a large salad bowl. Toss with the vinaigrette and serve.