Kale Slaw with Quinoa, Blueberries + Pumpkin Seeds

My new favorite salad, period.

If I attend a potluck or family dinner where I bring a side dish, this is the one I choose. Especially if I’m not sure there will be other dishes friendly to my VAV diet, I know this one raw superfood protein rich salad will provide all the nutrients I need.

This kale slaw is easily a complete meal on it’s own, or goes so perfectly as a side to most any meal.

It’s fresh and crispy, savory with a hint of tart sweetness from the blueberries — I call them boob berries since they have anti-breast cancer components.

The kale and cabbage offer fiber, protein, and as cruciferous veggies have cancer fighting benefits, too.

My favorite sea salt pumpkin seeds from Go Raw are a protein packed finishing touch to this healthy salad. Enjoy!

Kale Slaw with Quinoa, Blueberries, + Pumpkin Seeds

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• Author: Heather
• Total Time: 20 mins
• Yield: Serves about 8

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Ingredients

Salad

• 3 stems organic green kale
• 1/4 organic green cabbage
• 1 cup cooked organic quinoa*
• 1 cup fresh organic blueberries
• 1/2 cup Go Raw Sprouted Pumpkin Seeds, Sea Salt

Dressing

• 1/3 cup red wine vinegar, or apple cider vinegar
• 1/4 cup Kitehill vegan tzatziki dip*

Use all organic ingredients if possible.

*Quinoa – I cook mine in a rice cooker with 1 cup uncooked quinoa to 2 1/4 cups water. This makes more than you need for this recipe so you’ll have leftovers for another meal or recipe.

**This is my lazy/weeknight method. I’ll update with my own vegan tzatziki sauce soon.

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Instructions

1. Rinse kale, cabbage, and berries. Pat dry.
2. Remove stems from kale and discard, compost, or give to your dog. Chop kale leaves into small pieces and add to medium mixing bowl.
3. Chop cabbage leaves into small pieces, add to mixing bowl with kale and toss to combine.
4. Add blueberries, pumpkin seeds, and quinoa to cabbage kale mixture then pour dressing in.
5. Stir gently to combine, ensuring dressing is mixed throughout. Serve and enjoy!

Notes

Can be made ahead of time, but I don’t recommend adding the dressing more than a few hours before serving for extra crispiness.
Store refrigerated in airtight container. Best if used within 2 days.

• Prep Time: 5 mins
• Cook Time: 15 mins for quinoa