The variety of seeds and the kale make this a distinctive twist on coleslaw.
Ingredients
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1 tablespoon olive oil
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1 tablespoon Dijon mustard
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1 teaspoon apple-cider vinegar
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Coarse salt and pepper
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3 cups mixed shredded kale and red cabbage
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1 carrot, peeled and julienned
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¼ cup fresh parsley leaves
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2 tablespoons diced red onion
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2 tablespoons sunflower seeds
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2 tablespoons pumpkin seeds
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2 tablespoons hemp seeds
Directions
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In a small bowl, whisk olive oil, mustard, and apple-cider vinegar. Season with salt and pepper.
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In another bowl, combine kale, cabbage, carrot, parsley, and red onion with sunflower, pumpkin, and hemp seeds.
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Season with salt and pepper, drizzle with dressing, and toss to coat.