Kale & Cabbage Salad with Honey Mustard Dressing April 6, 2012 by bbfadmin This 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 oil 1 tablespoon Dijon mustard 1 teaspoon apple-cider vinegar 1/2 teaspoon of BumbleBerry Farms Heritage Select Honey Coarse salt and pepper 3 cups mixed shredded kale and red cabbage 1 carrot, peeled and julienned 1/4 cup fresh parsley leaves 2 tablespoons diced red onion 2 tablespoons sunflower seeds 2 tablespoons pumpkin seeds Directions: 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.