4 celery heart stalks thinly sliced plus leaves, chopped
2 c fresh snap peas, sliced very thin
1 small red onion, halved and thinly sliced into half moons
3 navel oranges, cut to supremes (reserve juice from oranges for vinaigrette)
4 large stalks lacinato kale, stems removed and chopped small
1/2 c flat leaf parsley leaves, chopped
1/4 c freshly squeezed orange juice
2 tsp. orange zest
2T champagne vinegar
3T olive oil
1T agave syrup
2 tsp. ground cumin
2 tsp. salt
1 tsp. pepper
pinch cayenne pepper
Instructions
In small mixing bowl, combine orange juice, champagne vinegar, agave syrup, olive oil, orange zest, salt, pepper, cumin and cayenne. Whisk to form vinaigrette. Add in chopped red onion and toss well to evenly coat. Allow to sit for 20 - 30 min. to slightly pickle.
In large mixing bowl, combine kale, celery, snap peas, oranges and parsley.
After onions have pickled, add in onion and vinaigrette mixture and toss well to evenly distribute.
Serving
Suggestions
Garnish with extra orange sections and parsley sprigs if desired. Great over leftover rice served cold.
Originally Submitted
2/1/2014
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You can add this Kale & Snap Pea Slaw w/ Pickled Onions & Oranges recipe to your own private DesktopCookbook.
