Kale + Red Cabbage Slaw
1 small bunch tuscan kale (or other), thick stem removed and shredded
½ head small red cabbage, shredded
1 – 2 carrots, grated or julienned
⅓ red onion, thinly sliced
½ cup parsley leaves, roughly chopped
2 tablespoons hemp hearts
2 tablespoons sunflower seeds
2 tablespoons pepitas (pumpkin seeds)
1 tablespoon olive oil
1 tablespoon dijon mustard
1 tablespoon apple cider vinegar
2 tablespoons water
mineral salt & fresh cracked pepper to taste
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.
Serves 2 or one generously.
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.
If serving for one, use 1 – 1 ½ tablespoons each of the seeds.