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Kale + Red Cabbage Slaw

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Prep Time 10 minutes
Total Time 10 minutes
Servings 2 people

Ingredients
  

  • 1 small bunch tuscan kale (aka, lacinato or dinosaur), thick stem removed and shredded
  • 1/2 head small carrots shredded
  • 1 – 2 carrots, grated or julienned (or use quartered baby carrots)
  • 1/3 red onion, thinly sliced
  • 1/2 cup parsley leaves, roughly chopped
  • 2 tablespoons hemp hearts
  • 2 tablespoons sunflower seeds
  • 2 tablespoons pepitas (pumpkin seeds)
  • 1 tablespoon olive oil (dressing)
  • 1 tablespoon dijon mustard (dressing)
  • 1 tablespoon apple cider vinegar (dressing)
  • 2 tablespoons Water (dressing)
  • mineral salt & fresh cracked pepper to taste (dressing)

Instructions
 

  • In a small bowl, mix your dressing and set aside.
  • Prepare vegetables and place in large bowl, add dressing and toss to coat.
  • Add in seeds and toss again (or sprinkle over each portion before serving).
  • Let salad rest a few minutes before eating, this will help soften the kale a bit.

Notes

For a creamier dressing, replace the oil with tahini.
If you have fresh lemons on hand, this would be great with a big squeeze of lemon over top.