Crunchy Salad with Satsuma Vinaigrette
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 15 minutes + 20 minutes
Servings: 4 to 6
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
Directions
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; whisk in oil in a slow, steady stream. Pour over salad; toss gently. Cover and refrigerate for at least 20 minutes or up to 1 hour. Toss again just before serving.