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
In a large bowl, combine kale, Brussels sprouts, cabbage, satsuma segments, pecans, and ½ teaspoon salt.
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/