Kale Slaw with Red Cabbage and Carrots

Serves 4

-1 T. extra virgin olive oil

-1 T. Dijon mustard

-1 t. apple-cider vinegar

-Coarse sea salt, to taste

-Pepper, to taste

-3 c. mixed shredded kale and red cabbage

-1 carrot, peeled and julienned

-1/4 c. fresh parsley leaves

-2 T. diced red onion

-2 T. sunflower seeds

-2 T. pumpkin seeds

-2 T. hemp seeds

In a small bowl, whisk the extra virgin olive oil, mustard,

and apple-cider vinegar. Season with salt and pepper, to



In another bowl, combine kale, cabbage, carrot, parsley,

and red onion with sunflower, pumpkin, and hemp seeds.


Season with salt and pepper, drizzle with the dressing, and

toss to coat. Enjoy!



Whole Living, January/February 2012

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