Kale Slaw with Creamy Pepita Dressing - Christa Orecchio Recipes

Ingredients

• 2 cups chopped kale, stems removed
• 2 cups shredded green (or red) cabbage
• ¼ cup dried cranberries
• 1 tablespoon toasted pepitas (Spanish pumpkin seeds)
• 2 tablespoons toasted pepitas
• 2-3 tablespoons lemon juice
• 1/3 cup extra virgin olive oil
• 1 tablespoon raw honey or maple syrup
• 1 tablespoon dijon mustard
• pinch of sea salt
• ground black pepper