Food Pharmacy, Recipes
Published:
February 21, 2020
February 21, 2020
Red Cabbage And Kale Slaw
Yesterday we made a kale slaw that was like something out of the goldilocks story – “just right”. There isn’t anything exotic or complicated about it, it was just tossed together in a few minutes and yet it was so much more than a classic coleslaw.
We ate it together with Sloppy Joe’s made with beluga lentils (did you just get a flashback to the 90’s – that’s right we’re bringing back the sloppy joe’s). And if you are wondering about that recipe, it will be up soon. While this kale slaw goes great with sloppy joe’s it could be paired as a side to virtually any meal.
P.S. make sure to check out our tip below to vary it between vinaigrette style and creamy…
PrintRed Cabbage and Kale Slaw
- Servings : 4–6 side portions 1x
Scale
Ingredients
Slaw
1/2 small head red cabbage, finely sliced
3 pieces of tuscan kale, de-stemmed and chopped
2 medium carrots, julienned
½ red onion, thinly sliced
1 handful of parsley, roughly chopped
3 Tbsp sunflower seeds
3 Tbsp pepitas (pumpkin seeds)
Dressing
2 Tbsp olive oil
1 Tbsp dijon mustard
2 Tbsp apple cider vinegar
1 Tbsp water
1 Tsp honey or agave
sea salt & fresh cracked pepper
Instructions
Lightly Toast the sunflower seeds and pepitas in a pan over medium heat until fragrant with a pinch of salt. Then combine in a bowl with all of the slaw veggies and herbs.
Whisk together all of the dressing ingredients in a separate bowl until combined and pour over the slaw, massage everything together until coated and season with salt and pepper.
Notes
TIP!Tip!
For a creamy dressing add 2 Tbsp preferred mayonnaise (get our recipe here) or light tahini.
