Ingredients
Directions
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.
Add the cabbage and carrots and toss.
Make the dressing: Add all ingredients to a small bowl and whisk until smooth.
Pour the dressing over the kale, cabbage, and carrot mixture. Toss thoroughly to combine.
Add the hemp seeds and sunflower seeds and toss once more.
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
Directions
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.
Add the cabbage and carrots and toss.
Make the dressing: Add all ingredients to a small bowl and whisk until smooth.
Pour the dressing over the kale, cabbage, and carrot mixture. Toss thoroughly to combine.
Add the hemp seeds and sunflower seeds and toss once more.
Serve as a side slaw or as a topping for tacos or veggie burgers.
