Go Back

Kale + Red Cabbage Slaw

Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 people
Ingredients Method Notes

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)

Method
 

  1. In a small bowl, mix your dressing and set aside.
  2. Prepare vegetables and place in large bowl, add dressing and toss to coat.
  3. Add in seeds and toss again (or sprinkle over each portion before serving).
  4. 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.