Kale and Red Cabbage Slaw

Serving Size: 2

  • 2 tsp sunflower seeds
  • 2 Tbsp hemp seeds
  • 0.25 cup parsley leaves, roughly chopped
  • 0.25 red onion, sliced
  • 2 carrots, grated or julienned
  • 0.25 head red cabbage, shredded
  • 1 small bunch tuscan kale (aka, lacinato or dinosaur), thick stem removed and shredded
  • 2 Tbsp pepitas (pumpkin seeds)

Dressing

  • 1 Tbsp olive oil
  • mineral salt and fresh cracked pepper to taste
  • 2 Tbsp water
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp dijon mustard
  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. 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. If serving for one, use 1 - 1 1/2 tablespoons each of the seeds.

For the full post, visit The Simple Veganista.