Kale Coleslaw RecipeFrom Martha Stewart: Meatless
4 Servings

1 tbsp Dijon mustard
1 tsp apple cider vinegar
1 tbsp extra-virgin olive oil
Coarse salt and freshly ground pepper
3 cups mix finely shredded kale and cabbage
1 carrot, peeled and julienned
1/4 cup fresh flat-leaf parsley leaves
2 tbsp diced red onion
2 tbsp hulled sunflower seeds
2 tbsp pepitas (hulled pumpkin seeds)
2 tablespoon hemp seeds

In a bowl, whisk together mustard, vinegar, and olive oil; season with salt and pepper.

In another bowl, combine kale and cabbage, carrot, parsley, onion, and all seeds. Drizzle with dressing and season with salt and pepper. Toss to coat. Serve.

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