top down view of a mixing bowl with ingredients to make kale red cabbage slaw recipe.

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Quick and easy, this crunchy red cabbage + kale slaw will add some freshness to your life! Includes a light dressing and added seeds for protein and crunch.


  • 1 small bunch tuscan kale (aka, lacinato or dinosaur), thick stem removed and shredded
  • 1/2 head small red cabbage, shredded
  • 12 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 (or tahini for creaminess)
  • 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 a large bowl, add dressing, and toss to coat. Add in seeds and toss again (or sprinkle over each portion before serving). Let the salad rest for a few minutes before eating. This will help soften the kale a bit.

Serves two or one generously.

Store: Keep leftovers in the refrigerator for up to 4 days. Give a good toss before serving.


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 the top.

If serving for one, use 1 – 1 1/2 tablespoons of each of the seeds.