Spring Rainbow Slaw with Citrus Honey Vinaigrette

Spring Rainbow Slaw with Citrus Honey Vinaigrette
1 medium purple kale
1 small purple cabbage
6 medium celery stalks
diced small
5 medium carrots
fine julienne
2 large fuji apples
asian julienne
2 medium yellow bell pepper
diced small
1 medium red onion
fine brunoise
1/2 cup extra virgin olive oil
1/4 cup organic raw honey
2 Tbs champagne vinegar
3 tsp shallots
finely minced
1 1/2 tsp fresh squeezed lemon juice
1 tsp dijon mustard
1/4 tsp kosher salt
1/8 tsp paprika
1/8 tsp dried dill weed
ground black pepper
to taste
This crunchy rainbow slaw features a variety of organic in-season farmer's market produce in a bold array of colors; making it a nourishing feast for the eyes as well as the stomach.
In a large bowl, combine kale, cabbage, celery, carrots, apples, bell peppers, and onion.
In a small mixing bowl combine the olive oil, honey, vinegar, dijon mustard, lemon juice, paprika, dill, salt and pepper. Whisk together until all ingredients are well combined.
Pour in dressing and toss until everything is incorporated. Enjoy!
source: Inspired by the Trader Joe's Rainbow Slaw with Honey Herb Vinaigrette
This is my take on the Trader Joe's Rainbow Slaw with Honey Herb Vinaigrette. To keep it seasonal, I substituted yellow bell peppers for the yellow corn found in the Trader Joe's version. I also omitted the mustard greens, and broccoli and created my own interpretation of the dressing. Since Trader Joe's recently discontinued their Rainbow Slaw, I wanted to try making this version at home to get my fix of this crunchy delight. It does involve quite a bit of chopping, but just one bite reveals that it is well worth the effort that goes into it.

On it's own the diet direction of this salad is Cleansing, but it can easily be made more Balancing by adding grilled chicken. For a more Building diet add avocado and/or walnuts as well.