Kale Carrot Cabbage Slaw with Sunflower Seeds


½ cup mayo

½ cup plain Greek yogurt

2 Tbsp apple cider vinegar

1 tsp honey

½ tsp celery seeds

½ tsp kosher salt

¼ tsp freshly grated black pepper

5 cups shredded kale (separate leaves from stems, thinly slice)

3 cups shredded cabbage (slice cabbage half in half, cut the core out at an angle, thinly slice the remainder)

3 cups shredded carrots

1 ½ cups golden raisins

1 cup sunflower seeds


Combine the mayonnaise, yogurt, Dijon, vinegar, honey, celery seeds, salt, and pepper in a bowl for dressing.

THENTHE KALE!!! (i.e. put a little dressing on the thinly sliced leaves and rub the leaves gently together for a few seconds.)

Add the dressing to a large bowl with the kale, cabbage, carrots, and golden raisins. Combine until everything is evenly coated.

Top with sunflower seeds