Kale & Red Cabbage Slaw
This salad contains fresh cabbage and kale along with hearty seeds, which add crunch and extra protein. The lightly dressed final product is gorgeous, and makes just about any meal more splendid. Photo Source: NYTimes
Adapted from The Simple Veganista
| Yield: 2 servings | Time: 15 minutes |
Ingredients
1 small bunch tuscan kale (aka, lacinato or dinosaur), thick stem removed and shredded
¼ head red cabbage, shredded
2 carrots, grated
¼ red onion, sliced
¼ cup parsley leaves, roughly chopped
2 tablespoons hemp seeds
2 tablespoons sunflower seeds
2 tablespoons pepitas (pumpkin seeds)
1 lemon, to squeeze over top
Small handful of crushed walnuts
Dressing
1 tablespoon olive oil
1 tablespoon dijon mustard
1 tablespoon apple cider vinegar
2 tablespoons water
Salt & fresh cracked pepper to taste
Preparation
In a small bowl, mix your dressing and set aside.
Prepare vegetables. Place all ingredients in large bowl. Add dressing and toss to coat.
Add in seeds, the juice of one lemon and toss again. Let salad rest a few minutes before eating, this will help soften the kale a bit.
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