Kale and Red Cabbage Slaw

| Julie West
Serving size:2
Kale and Red Cabbage Slaw

$(singleSetRecipe.title)

  • 1 tbsp olive oil
  • 1 tbsp dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 tbsp water
  • mineral salt and fresh cracked pepper to taste

Directions

  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.