Crunchy Salad with Satsuma Vinaigrette
 
Makes 4 to 6 Servings
Ingredients
  • 3 cups thinly sliced lacinato kale (about ½ bunch)
  • 2 cups thinly sliced Brussels sprouts (about ½ pound)
  • 1 cup thinly sliced red cabbage
  • 1 cup satsuma segments
  • ½ cup chopped toasted pecans
  • ¾ teaspoon kosher salt, divided
  • ¼ cup fresh satsuma juice
  • 1½ tablespoons red wine vinegar
  • ½ teaspoon sugar
  • ½ teaspoon ground black pepper
  • 3 tablespoons canola oil
Instructions
  1. In a large bowl, combine kale, Brussels sprouts, cabbage, satsuma segments, pecans, and ½ teaspoon salt.
  2. In a medium bowl, whisk together satsuma juice, vinegar, sugar, pepper, and remaining ¼ teaspoon salt; slowly whisk in oil. Pour over salad; toss gently. Cover and refrigerate for at least 20 minutes or up to 1 hour. Toss again just before serving.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/crunchy-salad-satsuma-vinaigrette/