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.
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.
Keywords: kale slaw, red cabbage slaw, slaw recipe