Tangy Low-Carb Kale Slaw

Step 1There’s no rocket science going on here. Finely slice the kale and place in large bowl.

Step 2Using a sharp knife or mandolin, thinly slice the red and green cabbages.

Step 3Grate the carrot. Add all to the kale in the bowl. Combine thoroughly with salad tongs or your hands.

Step 4Serve dressed with mayonnaise, lightened up with lemon juice or apple cider vinegar to taste. I like to drizzle my dressing over the top, but feel free to mix it right through. Finish off with a sprinkle of pepitas. Serve immediately or refrigerate for up to 3 days.