Combine the shredded kale, cabbages, carrots, hemp seeds and sunflower seeds in a large bowl. Toss.
In a small, lidded jar combine the olive oil, apple cider vinegar, honey, salt, and pepper. Shake until the vinaigrette is emulsified.
Pour the vinaigrette over the slaw. Toss throughly to combine. Serve immediately as a side salad or as a topping for tacos or pulled pork. Kale slaw keeps in the fridge in a tightly sealed container for at least 4 days, and up to a week.