Serves 4 to 6
½ cup (125 ml) lemon juice
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) honey
1 tbsp (15 ml) Dijon mustard
1 garlic clove, finely minced
1 tsp (5 ml) ground cumin
1 pinch red pepper chili flakes
3 cups (750 ml) packed finely shredded kale, destemmed, about 1 bunch
½ tsp (2 ml) salt
2 cups (500 ml) packed and finely shredded red cabbage
½ cup (125 ml) thinly sliced Heirloom or red radishes
1 cup (250 ml) shredded carrots
½ cup (125 ml) thinly sliced green onions (white and green parts)
2 stalks celery, thinly sliced on bias
¼ red onion, finely chopped
½ cup (125 ml) coarsely chopped cilantro
½ cup (125 ml) torn mint leaves (optional)
1 cup (250 ml) roasted and unsalted pumpkin seeds
½ cup (125 ml) dried cranberries


  1. In a mixing bowl, whisk together until emulsified, lemon juice, olive oil, honey, mustard, garlic, cumin and chili flakes. Season with salt and pepper. Set aside.
  2. Place kale in a large bowl and sprinkle salt over top. Massage salt into kale until it breaks down and softens, about 30 seconds. Add remaining ingredients, while drizzling some of the vinaigrette over mixture. Toss well to combine. Allow to rest in refrigerator for at least 30 minutes and up to a day, to infuse flavours. If a crunchier slaw is preferred, only pour half the vinaigrette and serve remainder on side.
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