Kale and Red Cabbage Slaw

This is a great winter salad, full of crunch from both the veggies and the seeds.  It keeps well in the fridge for a couple of days.

Serves 4

Kitchen equipment

  • Measuring cup, measuring spoons
  • Jar with lid
  • Salad bowl
  • Salad spinner or dish towels
  • Cutting board, cutting knife
  • Frying pan or pie plate for toasting seeds



  • 1 tablespoon olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon apple-cider vinegar
  • 1 teaspoon lemon juice
  • salt and freshly-ground pepper, to taste


  • 3 cups mixed finely-chopped kale and red cabbage
  • 1 carrot, peeled and coarsely grated
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1/4 cup dried cranberries
  • 2 tablespoons hulled sunflower seeds
  • 2 tablespoons hulled pumpkin seeds (aka pepitas)
  • 2 tablespoons hemp hearts (hulled hemp seeds)


  1. Place dressing ingredients in a small jar with tight-fitting lid and shake well.
  2. Remove centre ribs from kale and cut the leaves into thin strips, then cut the strips crosswise into small bits. Place in a large salad bowl.
  3. Cut the cabbage into quarters and cut out the tough centre core. Cut the red cabbage into thin strips and then crosswise into bits. Add to salad bowl.
  4. Grate the carrot and add it to the salad bowl. Chop the parsley coarsely and add. Add the cranberries.
  5. Drizzle dressing over salad and toss thoroughly. If you have time, let stand at room temp. for about 1/2 hour. This will soften up the kale.
  6. While salad is resting, toast the sunflower and pumpkin seeds separately, using either the stove-top method or the oven method:

Stove-top: Put a dry, heavy pan on the burner over medium heat. Add seeds and stir them around until they smell toasty and have a few golden spots – be careful not to burn them! As soon as they’re toasted, dump them into a bowl so they don’t keep toasting.

Oven: Preheat oven to 350℉. Put seeds on a pan or pie plate and give them 5 minutes or so before checking on them and tossing them around. If they smell good and have a few golden spots, they’re done, otherwise give them another minute or two, but don’t forget about them! When they come out of the oven, dump them into a bowl so they don’t keep toasting.

7.  Toss the sunflower, pumpkin and hemp seeds into the salad just before serving, so they stay crunchy. Season with salt & pepper to taste.

Adapted from a Martha Stewart recipe in her book Meatless (2013)



2 thoughts on “Kale and Red Cabbage Slaw

  1. Pingback: Halifax Supper Club, March |

  2. Pingback: Halifax Supper Club October 2016 | Club Inclusion Cooks

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