Best Kale And Red Cabbage Slaw With Walnuts Recipes

KALE + RED CABBAGE SLAW

KALE + RED CABBAGE SLAW image

Quick and easy, this Kale + Red Cabbage Slaw salad will add some freshness to your life! Includes a light dressing and added seeds for protein and crunch.

Provided by Julie | The Simple Veganista

Categories Salad

Time 10m

Number Of Ingredients 13

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 259 calories, Sugar 8.8 g, Sodium 179.2 mg, Fat 17.8 g, SaturatedFat 2.3 g, TransFat 0 g, Carbohydrate 20.3 g, Fiber 6.5 g, Protein 9.2 g, Cholesterol 0 mg

KALE SLAW WITH RED CABBAGE AND CARROTS

Kale Slaw with Red Cabbage and Carrots image

The variety of seeds and the kale make this a distinctive twist on coleslaw.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon apple-cider vinegar
Coarse salt and pepper
3 cups mixed shredded kale and red cabbage
1 carrot, peeled and julienned
1/4 cup fresh parsley leaves
2 tablespoons diced red onion
2 tablespoons sunflower seeds
2 tablespoons pumpkin seeds
2 tablespoons hemp seeds

Steps:

In a small bowl, whisk olive oil, mustard, and apple-cider vinegar. Season with salt and pepper.
In another bowl, combine kale, cabbage, carrot, parsley, and red onion with sunflower, pumpkin, and hemp seeds.
Season with salt and pepper, drizzle with dressing, and toss to coat.

Nutrition Facts : Calories 111 g, Fat 7 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g