Crunchy Kale Slaw requires no cooking, just a little shredding (which may be therapeutic for some!), making this a dish that gives back tons of nutrition in exchange for very little preparation effort. Enjoy it solo, as a side dish, or on top of tacos and wraps.
3cupsorganic kale (stems removed, leaves shredded)
2tsplemon or lime juice (freshly squeezed)
1cupred cabbage (shredded)
1cupcarrots (shredded)
¼cuphemp seeds
¼cupsunflower seeds
Dressing
1 ½tbsptahini
1 ½tspdijon mustard
1 ½tbsporganic apple cider vinegar
1tbspmaple syrup (or date paste, link in Chef’s Notes)
1tspground turmeric
1tbspwater (+1 Tbsp as needed)
Directions
1
Add the kale to a large bowl. Squeeze the lemon or lime juice over top and, with clean hands, massage the kale until the leaves are tender, about 30–60 seconds.
2
Add the cabbage and carrots and toss.
3
Make the dressing: Add all ingredients to a small bowl and whisk until smooth.
4
Pour the dressing over the kale, cabbage, and carrot mixture. Toss thoroughly to combine.
5
Add the hemp seeds and sunflower seeds and toss once more.
6
Serve as a side slaw or as a topping for tacos or veggie burgers.
Chef's Notes
Substitutions Instead of kale, use another leafy green of choice.
Use green cabbage in place of red cabbage.
Substitute pumpkin seeds for sunflower seeds.
Sugar-free Use date paste in place of maple syrup.
Prep Ahead Make the dressing ahead of time and store in an airtight container in the refrigerator for up to 5 days.
Shred the slaw ingredients ahead of time and store in an airtight container in the refrigerator for up to 2 days until you’re ready to prepare the slaw.
Storage Store leftovers in an airtight container in the refrigerator for up to 3 days.
Ingredients
3cupsorganic kale (stems removed, leaves shredded)
2tsplemon or lime juice (freshly squeezed)
1cupred cabbage (shredded)
1cupcarrots (shredded)
¼cuphemp seeds
¼cupsunflower seeds
Dressing
1 ½tbsptahini
1 ½tspdijon mustard
1 ½tbsporganic apple cider vinegar
1tbspmaple syrup (or date paste, link in Chef’s Notes)
1tspground turmeric
1tbspwater (+1 Tbsp as needed)
Directions
1
Add the kale to a large bowl. Squeeze the lemon or lime juice over top and, with clean hands, massage the kale until the leaves are tender, about 30–60 seconds.
2
Add the cabbage and carrots and toss.
3
Make the dressing: Add all ingredients to a small bowl and whisk until smooth.
4
Pour the dressing over the kale, cabbage, and carrot mixture. Toss thoroughly to combine.
5
Add the hemp seeds and sunflower seeds and toss once more.
6
Serve as a side slaw or as a topping for tacos or veggie burgers.
