Recipes and Cooking Winter Slaw with Blood Orange Vinaigrette 5.0 (1) 1 Reviews To shortcut this Thanksgiving side, lean on bagged preshredded kale and coleslaw mix and purchased vinaigrette, but don't skip the fresh orange slices--they make the presentation. By Wini Moranville Wini Moranville Instagram Website Wini Moranville has written about food and wine for leading magazines and websites for more than 20 years—hundreds of those being for Better Homes & Gardens publications, including the iconic New Cook Book. She holds a bachelor's degree in French and English from the University of Iowa; she also studied French at the University Laval in Quebec, Canada. Moranville later studied creative writing at Iowa State University, where she received a master's degree in English and was the recipient of the Pearl Hogrefe Fellowship in Creative Writing.While she's covered just about every food topic imaginable—from bargain wines to fancy desserts—she's most passionate about the easy-yet-inspired everyday French cuisine she's discovered throughout more than twenty summers living and cooking in France. Moranville was a finalist for the Goodreads Choice Award, Best Food & Cookbooks 2019, for The Little Women Cookbook. Her book, Everyday French Cooking: Modern French Cuisine Made Simple, will be published by Harvard Common Press in 2022. Back home in the Great Midwest, her local Aldi supermarket is her happy place. Learn about BHG's Editorial Process Published on October 13, 2021 Print Share Share Tweet Pin Email Photo: Carson Downing Total Time: 25 mins Servings: 10 Jump to Nutrition Facts Ingredients 6 cup shredded stemmed kale 1 teaspoon salt 1 tablespoon olive oil 3 cup shredded radicchio (1 head) 1 cup shredded purple cabbage ⅓ cup blood orange juice ⅓ cup olive oil 1 tablespoon white wine vinegar 1 tablespoon Dijon mustard 1 teaspoon sugar 1 garlic clove, minced 2 blood oranges, peeled and sliced ½ cup pomegranate seeds ½ cup chopped flat-leaf parsley ½ cup pepitas (pumpkin seeds), toasted Directions In an extra-large bowl combine kale, 1 Tbsp. olive oil, and 1 tsp. kosher salt. Using your hands, massage kale to help soften the fibrous leaves. Rinse in a colander under running water; drain well and return to the bowl. Add radicchio and cabbage; toss. For dressing: In a small bowl whisk together orange juice, vinegar, mustard, sugar, garlic, 1/3 cup olive oil, and 1/4 tsp. each kosher salt and black pepper. Add half of the dressing to kale mixture; toss to coat. Gently stir in oranges, pomegranate seeds, and parsley. Sprinkle with pepitas. Serve salad with remaining dressing. Serves 10. Tips Prep salad and dressing as directed through Step 2. Cover; chill separately up to 48 hours. Take It Easy: Prep as directed, using 6 cups prechopped fresh kale (remove any tough woody stems and ribs) and one 14-oz. pkg. shredded cabbage with carrot (coleslaw mix) in place of the radicchio and cabbage. Dressing preparation Use a small food processor, immersion blender, or coffee frothier to emulsify the dressing. Add a small amount of oil in at a time to the rest of the liquid. Print Nutrition Facts (per serving) 188 Calories 15g Fat 11g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 188 % Daily Value * Total Fat 15g 19% Saturated Fat 2g 10% Sodium 299mg 13% Total Carbohydrate 11g 4% Total Sugars 5g Protein 5g Vitamin C 73mg 365% Calcium 135mg 10% Iron 2mg 11% Potassium 318mg 7% Folate, total 46.9mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.