Food & Cooking Recipes Salad Recipes Kale Slaw with Red Cabbage and Carrots Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 20, 2017 Rate Print Share Servings: 4 The variety of seeds and the kale make this a distinctive twist on coleslaw. 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 ¼ cup fresh parsley leaves 2 tablespoons diced red onion 2 tablespoons sunflower seeds 2 tablespoons pumpkin seeds 2 tablespoons hemp seeds Directions 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. Bryan Gardner Originally appeared: Whole Living, January/February 2012 Rate It Print