Kale Slaw with Red Cabbage and Carrots
-This delicious salad is featured in the Taiga Newsletter. For more amazing recipes like this, opt in for the monthly newsletter on the Taiga website or Facebook.
“Mom, this is amazing! I’d have this every day” ~Mitchell, age 13
1 tablespoon lemon juice
1 teaspoon rice vinegar
1 tablespoon tahini
1 teaspoon maple syrup
1 tablespoon Dijon mustard
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
In a small bowl, whisk dijon mustard, rice vinegar, tahini, maple syrup and lemon juice. 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.