Kale, Red Cabbage and Carrots Slaw - Eat Clean with Shira Bocar

honey

🥗Healthier: maple syrup

💰Cheaper: agave nectar

Maple syrup provides a similar sweetness with fewer calories.

sunflower seeds

🥗Healthier: pumpkin seeds

💰Cheaper: peanuts

Pumpkin seeds offer healthy fats and protein.

dried cranberries

🥗Healthier: fresh cranberries

💰Cheaper: raisins

Fresh cranberries are lower in sugar.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable option with a neutral flavor.

Start by making the dressing: combine 1 tablespoon of olive oil, 1 tablespoon of Dijon mustard, 1 teaspoon of apple cider vinegar, salt, and black pepper in a bowl.

For the salad, prepare about 3 cups of mixed kale and red cabbage, using curly kale and thinly slicing it.

Chop half of a head of red cabbage and add it to the bowl with the kale.

Add 1/4 cup of picked parsley leaves to the bowl, reserving a few for garnish.

Peel and thinly julienne 1 large carrot and add it to the salad mixture.

Add 2 tablespoons of chopped red onion to the salad.

Incorporate 2 teaspoons of sunflower seeds, saving a few for garnish.

Add 2 tablespoons of hemp seeds and 2 tablespoons of pumpkin seeds to the salad.

Season the salad with salt and lots of black pepper, then toss everything together well.

Massage the dressing into the kale leaves to help tenderize them and enhance flavor.

Transfer the salad to a platter and garnish with reserved parsley, sunflower seeds, hemp seeds, and pumpkin seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens