Preheat the oven broiler on high. Evenly spread the pumpkin seeds over a baking sheet and place on the middle rack in the oven. Broil the seeds for about 1-2 minutes, checking frequently to avoid burning. Remove when evenly roasted and let cool.

In a large mixing bowl, whisk together vinegar, oil, lemon juice, honey, salt, and pepper.

Toss kale and cabbage in the dressing. Add carrots, currants, and roasted pumpkin seeds. Toss to combine and serve.