Kale Slaw with Red Cabbage & Carrots

makes 4 servings

(recipe adapted from Whole Living Foods Magazine)

  • 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 apple, chopped
  • 1/4 cup fresh parsley leaves
  • 2 tablespoons diced red onion
  • 1/4 cup chopped roasted cashews
  • 2 tablespoons hemp seeds
  • lime juice
  • 1/2 avocado (optional)

In a small bowl, whisk olive oil, mustard, and apple-cider vinegar. Season with salt and pepper.

In another bowl, combine kale, cabbage, carrot, apple, parsley, and red onion with cashews & hemp seeds.

Season with salt and pepper, drizzle with dressing, and toss to coat. Garnish with avocado.