Cilantro Lime Kale Slaw With Seeds Food

CILANTRO LIME KALE SLAW

Steps:

• In a small bowl, or glass measuring cup, combine the lime juice, olive oil, sugar, ground cumin, sea salt and 1 tablespoon finely minced cilantro leaves.
• Whisk and set aside.
• In a large bowl, combine the kale, purple cabbage, red bell pepper, carrots, green onion, 2 tablespoons chopped cilantro, and jalapeño.
• Mix until all of the ingredients are evenly distributed.
• Re-wisk the dressing, then pour over the vegetables and stir to coat evenly.
• Taste for seasoning and season, to taste, with pepper.
• Cover bowl with plastic wrap.
• Transfer to the refrigerator and let chill for 15 - 20 minutes.
• Serve.

CILANTRO-LIME KALE SLAW WITH SEEDS

Steps:

• In a blender or food processor, combine yogurt, jalapeño, cilantro, oil, honey, lime zest and juice, and 1/2 teaspoon and process until smooth.
• Transfer to a large bowl and toss with cabbage, kale, and carrot; season to taste. Sprinkle with seeds, toss to combine, and serve. Slaw can be transferred to an airtight container and refrigerated for up to 5 days.

CILANTRO-LIME CREAM SLAW

Steps:

• Add the cabbage and salt to a large colander and toss well. Let stand for 15 minutes to wilt.
• In a large mixing bowl, add the sour cream, buttermilk, cilantro, lime zest and juice, garlic, and pepper; whisk to combine, and then fold in the cabbage. Refrigerate for 10 to 15 minutes before serving.

KALE SLAW WITH RED CABBAGE AND CARROTS

Steps:

• 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.