Tangy Keto Kale Slaw

Tangy Keto Kale Slaw

Ingredients

• 1 bunch kale ((170 g/ 6 oz - I use dark leaf Cavolo Nero, or Tuscan Kale))
• 2 1/2 cup red cabbage ((170 g/ 6 oz - I use dark leaf Cavolo Nero, or Tuscan Kale))
• 1 1/4 cup green cabbage ((170 g/ 6 oz - I use dark leaf Cavolo Nero, or Tuscan Kale))
• 1/2 cup grated carrot ((170 g/ 6 oz - I use dark leaf Cavolo Nero, or Tuscan Kale))
• 1/4 cup pumpkin seeds ((170 g/ 6 oz - I use dark leaf Cavolo Nero, or Tuscan Kale))
• 1/3 cup mayonnaise ((170 g/ 6 oz - I use dark leaf Cavolo Nero, or Tuscan Kale))
• 1 tbsp lemon juice ((170 g/ 6 oz - I use dark leaf Cavolo Nero, or Tuscan Kale))

Instructions

1. Theres no rocket science going on here.
2. Finely slice the kale and place in large bowl.
3. Using a sharp knife or mandolin, thinly slice the red and green cabbages.
4. Grate the carrot.
5. Add all to the kale in the bowl.
6. Combine thoroughly with salad tongs or your hands.
7. Serve dressed with mayonnaise, lightened up with lemon juice or apple cider vinegar to taste.
8. I like to drizzle my dressing over the top, but feel free to mix it right through.
9. Finish off with a sprinkle of pepitas.
10. Serve immediately or refrigerate for up to 3 days.