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Ingredients

4 cups finely sliced red cabbage

1/4 lemon, juiced, or to taste

2 bulbs fennel, trimmed and chopped

2 bunches kale, leaves stripped from stems and torn into pieces

1/2 cup freshly squeezed lemon juice

5 cups water

1/4 cup extra-virgin olive oil

salt and ground black pepper to taste

2 cups uncooked wild rice

1 teaspoon butter

2 teaspoons Dijon mustard

2 large red bell peppers - seeded, cored, and chopped

Steps

Step 1

Whisk 1/2 cup lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl until dressing is smooth.

Step 2

Bring water, wild rice, and butter to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid and cook uncovered until water is completely evaporated, about 5 minutes more. Stir rice and let cool slightly.

Step 3

Combine cabbage, red bell peppers, and fennel in the bowl with dressing; toss to evenly coat. Place kale on top of the cabbage mixture and spoon warm wild rice over kale; let sit until kale is slightly wilted, 5 to 10 minutes. Toss until salad is evenly mixed, adding more lemon juice to taste.