Crunchy Kale Slaw with Radishes from The Side Dish Handbook by Tori Ritchie

Ingredients

• ¾ lb (375 g) Tuscan kale, stems removed (see note)
• 6 large red radishes, tops trimmed
• 1 green onion, white and tender green parts, thinly sliced
• 2 tbsp cider vinegar
• 1 tsp Dijon mustard
• Salt
• 3 tbsp extra-virgin olive oil
• 2 tbsp plus ½ tsp canola or grapeseed oil
• ¼ cup (1 oz/30 g) raw pumpkin or sunflower seeds
• ½ cup (2½ oz/75 g) crumbled cotija or feta cheese