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)
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
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.
Tip!
For a creamy dressing add 2 Tbsp preferred mayonnaise (get our recipe here) or light tahini.
Find it online: https://foodpharmacyco.com/2020/02/red-cabbage-and-kale-slaw/