Crunchy Kale Slaw

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< 1 min read
Summary

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.

Yields2 ServingsPrep Time15 minsTotal Time15 mins

Crunchy Kale Slaw

Ingredients

 3 cups organic kale (stems removed, leaves shredded)
 2 tsp lemon or lime juice (freshly squeezed)
 1 cup red cabbage (shredded)
 1 cup carrots (shredded)
 ¼ cup hemp seeds
 ¼ cup sunflower seeds
Dressing
 1 ½ tbsp tahini
 1 ½ tsp dijon mustard
 1 ½ tbsp organic apple cider vinegar
 1 tbsp maple syrup (or date paste, link in Chef’s Notes)
 1 tsp ground turmeric
 1 tbsp water (+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

 3 cups organic kale (stems removed, leaves shredded)
 2 tsp lemon or lime juice (freshly squeezed)
 1 cup red cabbage (shredded)
 1 cup carrots (shredded)
 ¼ cup hemp seeds
 ¼ cup sunflower seeds
Dressing
 1 ½ tbsp tahini
 1 ½ tsp dijon mustard
 1 ½ tbsp organic apple cider vinegar
 1 tbsp maple syrup (or date paste, link in Chef’s Notes)
 1 tsp ground turmeric
 1 tbsp water (+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.

Notes

Crunchy Kale Slaw