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  • Prep-time: / Ready In:
  • Makes 11 cups

Between the kale, corn, grains, and orange supremes, this colorful summer slaw strikes a tasty balance between earthy and sweet. Letting the salad sit once dressed helps soften the kale without breaking it down completely. Note that you’ll need ½ cup fresh orange juice to make the dressing; if you don’t get enough juice from sectioning the oranges, squeeze an extra orange. 

Tip: To toast pecans, heat a dry skillet over medium, add nuts, and stir and shake pan frequently until nuts are golden and fragrant.


  • 1¼ cups cooked wheat berries, farro, or bulgur
  • 4 cups shredded kale, stems removed
  • 4 cups shredded green and/or red cabbage
  • 3 cups cooked sweet corn kernels, cooled (about 6 ears)
  • ½ cup sliced scallions
  • 4 medium oranges
  • 2 tablespoons white balsamic vinegar
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon Dijon-style mustard
  • Sea salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped toasted pecans or pumpkin seeds (pepitas) (optional; see tip in recipe intro)


  1. In a large bowl combine the first five ingredients (through scallions).
  2. Cut off a slice from both ends of the oranges. Cut away peel and white pith, working from top to bottom. Hold an orange over a bowl to catch juices; cut between one section and the membrane. Cut along the other side of section next to membrane to free the section. Repeat to remove all sections from oranges. Firmly squeeze orange membranes over the bowl to capture additional juice. Add orange segments to cabbage mixture, reserving juice.
  3. For dressing, measure juice from bowl. (You should have about ½ cup.) Whisk in vinegar, thyme, mustard, salt, and pepper.
  4. Add dressing to salad; toss to coat. Let stand 30 minutes before serving, tossing occasionally. If desired, sprinkle with pecans.

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Allison Gurley7 months ago
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What grain do you suggest to make this gluten free (besides quinoa)?

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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