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Photo of Kale, cabbage, apple and seed slaw by WW

Kale, cabbage, apple and seed slaw

3
Points®
Total Time
25 min
Prep
20 min
Cook
5 min
Serves
6
Difficulty
Moderate
A lighter fresh version of slaw with the right amount of tart and tangy flavours.

Ingredients

Sunflower seeds

1 tbs

Pepitas

1 tbs, (pumpkin seeds)

Apple cider vinegar

40 ml, (2tbs)

Olive oil

2 tbs

Lemon juice

1 tbs

Dijon mustard

2 tsp

Kale

60 g, baby variety

Apple(s)

1 medium, cut into matchsticks

Savoy cabbage

2 cup(s), (160g), shredded

Carrot(s)

1 medium, coarsley grated

Fresh flat-leaf parsley

⅓ cup(s), coarsley chopped

Red onion

½ small, thinly sliced

Instructions

  1. Heat a small non-stick frying pan over medium heat. Cook sunflower seeds and pepitas, stirring, for 2–3 minutes or until light golden. Transfer to a plate to cool.
  2. Combine vinegar, oil, juice and mustard in a large bowl. Add kale, apple, cabbage, carrot, parsley, onion, sunflower seeds and pepitas and toss to combine. Serve

Notes

TIP: You can use any variety of apple. If you can’t find baby kale, tear 2–3 stems of green curly kale into bite-sized pieces. Toss salad with dressing just before serving as it may become limp and soggy if left to stand for too long. You can pre-cut apple and place in a bowl of water and lemon juice to stop it going brown.

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