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Tangy Keto Kale Slaw

10 minutes
Calories: 140kcal

Ingredients

  • 1 bunch kale (170 g/ 6 oz - I use dark leaf Cavolo Nero, or Tuscan Kale)
  • 2 1/2 cups red cabbage (170 g/ 6 oz - I use dark leaf Cavolo Nero, or Tuscan Kale)
  • 1 1/4 cups 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 tablespoon lemon juice (170 g/ 6 oz - I use dark leaf Cavolo Nero, or Tuscan Kale)

Instructions

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