Kale + Red Cabbage Slaw

Name: Kale + Red Cabbage Slaw
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 1 small bunch tuscan kale (aka, lacinato or dinosaur), thick stem removed and shredded; ½ head small carrots shredded; ½ carrots, grated or julienned (or use quartered baby carrots); ⅓ red onion, thinly sliced; ½ parsley leaves, roughly chopped; 2 tbsp hemp hearts; 2 tbsp sunflower seeds; 2 tbsp pepitas (pumpkin seeds); 1 tbsp olive oil (dressing); 1 tbsp dijon mustard (dressing); 1 tbsp apple cider vinegar (dressing); 2 water (dressing); mineral salt & fresh cracked pepper to taste (dressing)

Quick and easy, this healthy Kale + Red Cabbage Slaw salad will add some freshness to your life! Includes a light dressing and added seeds for protein and crunch! Vegan, nut free and refined sugar free recipe.

1 small bunch tuscan kale (aka, lacinato or dinosaur), thick stem removed and shredded

½ head small carrots shredded

½ carrots, grated or julienned (or use quartered baby carrots)

⅓ red onion, thinly sliced

½ parsley leaves, roughly chopped

2 tbsp hemp hearts

2 tbsp sunflower seeds

2 tbsp pepitas (pumpkin seeds)

1 tbsp olive oil (dressing)

1 tbsp dijon mustard (dressing)

1 tbsp apple cider vinegar (dressing)

2 water (dressing)

mineral salt & fresh cracked pepper to taste (dressing)

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.

Note

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.