Step 1

Combine the shredded kale, cabbages, carrots, hemp seeds and sunflower seeds in a large bowl. Toss.

Step 2

In a small, lidded jar combine the olive oil, apple cider vinegar, honey, salt, and pepper. Shake until the vinaigrette is emulsified.

Step 3

Pour the vinaigrette over the slaw. Toss throughly to combine. Serve immediately as a side salad or as a topping for tacos or pulled pork. Kale slaw keeps in the fridge in a tightly sealed container for at least 4 days, and up to a week.