Kale & Cabbage Salad with Honey Mustard DressingApril 6, 2012 by bbfadminThis slightly sweet and tangy raw slaw, our own interpretation of a Whole Living concoction, stays perfectly crunching in brown-bag lunches. The apple-cider vinaigrette may help lower cholesterol and blood-glucose levels. Earthy seeds deliver protein and healthy fats.Serves 4 Ingredients:1 tablespoon olive oil1 tablespoon Dijon mustard1 teaspoon apple-cider vinegar1/2 teaspoon of BumbleBerry Farms Heritage Select HoneyCoarse salt and pepper3 cups mixed shredded kale and red cabbage1 carrot, peeled and julienned1/4 cup fresh parsley leaves2 tablespoons diced red onion2 tablespoons sunflower seeds2 tablespoons pumpkin seedsDirections: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 seeds. Season with salt and pepper, drizzle with dressing, and toss to coat.