CRUNCHY RED CABBAGE + KALE SLAW
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.
- Prep Time: 10 min
- Total Time: 10 minutes
- Yield: Serves 2
- Category: Salad
- Method: Mix
- Cuisine: Vegan
Ingredients
- 1 small bunch tuscan kale (aka, lacinato or dinosaur), thick stem removed and shredded
- 1/2 head small red cabbage, shredded
- 1 – 2 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)
Dressing
- 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
Instructions
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.
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 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
Find it online: https://simple-veganista.com/kale-red-cabbage-slaw/