Kale And Cabbage Slaw With Apples And Ginger

• 2 cups finely shredded purple cabbage
• 2 cups finely sliced kale (stems removed)
• 1 large sweet apple, cored and cut into thin strips
• 3 scallions, finely chopped
• 1 tablespoon (or to taste) minced, peeled ginger root
• 3 tablespoons extra virgin olive oil
• 2 teaspoons apple cider vinegar
• salt and freshly ground pepper to taste
• 2 teaspoons black mustard seeds
• 1/3 cup slivered almonds
• 2 tablespoons unsalted, shelled sunflower (or pumpkin) seeds

1. Place cabbage, kale, apples and scallions in a large bowl. Toss with ginger root, oil, vinegar, and salt and pepper to taste.
2. Place seeds and nuts into a small dry skillet over medium heat. Toast until nuts begin to brown and mustard seeds begin to pop. Be careful to shake pan frequently to prevent burning. Cool slightly, then add to salad and mix well.

purple cabbage, sweet apple, scallions, ginger root, extra virgin olive oil, apple cider vinegar, salt, black mustard seeds, almonds, sunflower

Taken from food52.com/recipes/20484-kale-and-cabbage-slaw-with-apples-and-ginger (may not work)