In a large mixing bowl, toss together the shredded cabbage and carrots.
Add the pumpkin seeds, dried cranberries and hemp hearts. Gently toss together.
In a small mixing bowl, whisk together all of the ingredients for the dressing until they form an emulsion.
Pour the dressing over the slaw mixture and toss it together gently to combine.
Serve immediately.
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Notes
Vegetables always taste best when they are in season. Red cabbages happen to be harvested in two seasons, summer and winter, meaning that this refreshing salad can be enjoyed almost year-round.
When purchasing your red cabbage, be sure to look for firm heads. A heavier head is generally a good sign. Avoid buying red cabbage with blemishes on the leaves, and be sure to avoid buying cabbage that has signs of wilting along the edges of the leaves.
Since the red cabbage delivers a peppery taste, while the grated carrots add sweetness, vary the ratio of red cabbage to carrot to adjust the overall taste of the salad according to your preferences.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.