Ingredients

The following ingredients have 2 Servings
  • 1 small bunch tuscan kale (aka, lacinato or dinosaur), thick stem removed and shredded
  • 1/2 head small red cabbage, shredded
  • 1 – 2 carrots, grated or julienned (or use quartered baby carrots)
  • 1/3 red onion, thinly sliced
  • 1/2 cup parsley leaves, roughly chopped
  • 2 tablespoons hemp hearts
  • 2 tablespoons sunflower seeds
  • 2 tablespoons pepitas (pumpkin seeds)
  • 1 tablespoon olive oil
  • 1 tablespoon dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons water
  • mineral salt & fresh cracked pepper to taste

Instruction

  • In a small bowl, mix your dressing and set aside.
  • Prepare vegetables and place in large bowl, add dressing and toss to coat. Add in seeds and toss again (or sprinkle over each portion before serving). Let salad rest a few minutes before eating, this will help soften the kale a bit.
  • Serves 2 or one generously.
  • For a creamier dressing, replace the oil with tahini.
  • If you have fresh lemons on hand, this would be great with a big squeeze of lemon over top.
  • If serving for one, use 1 – 1 1/2 tablespoons each of the seeds.