5 from 5 reviews

Make a splash on the holiday table this year with this festive Kale Slaw with Raspberries and toasted almonds. It is vegan-friendly, naturally gluten-free and bursting with plant-based nutrients. And it happens to taste phenomenal!

Kale Slaw in a serving bowl alongside raspberries

Table of contents

Why We Love This Recipe For Festive Kale Slaw with Raspberries and Almonds

Raspberry season should be much longer than it is in my opinion. It’s way too short (really–just a few weeks), but when they are picked at their peak and flash frozen, they can be conveniently enjoyed year round. This is all thanks to my favorite thing in the kitchen… The FREEZER.. 😉

I keep them on hand for smoothies, raspberry dressing, raspberry cookies and adding to our bowls of breakfast cereal. And frozen raspberries are great in salads too!

I used my Easy Holiday Slaw as inspiration to come up with a new kale slaw using the thawed berries and made a holiday-worthy Festive Kale Slaw. And seriously, I am so thrilled with the results. It is a little sweet, a little tart, crunchy, refreshing and unexpected!

I love the way the raspberries, honey and vinegar play off each other in a sweet and sour way to totally give a counter balance to the holiday table.

The key to this kale slaw is the super easy raspberry dressing which starts with thawed frozen raspberries (just mash them in the salad bowl). Then whisk in a tiny bit of garlic, Dijon, vinegar, honey (or maple syrup for a vegan version) salt and oil.

Then in comes the kale, carrots and cabbage. Toss and top with more thawed raspberries and toasted almonds. That’s all! It’s really that easy.

Kale Slaw in a serving bowl

Key Ingredients For This Raspberry Kale Slaw Recipe

Frozen raspberries

Frozen raspberries are perfect for this recipe. As they melt they have the perfect juicy texture to crush and make into the dressing!

Kale

You’ll need shredded kale, preferably lacinato (or dinosaur kale) for this recipe. Remove the stems by sliding your hands along the leaves and remove the tough center ribs. Then chop the leaves finely for a slaw-like texture.

Purple cabbage

Purple cabbage is best for this kale slaw because it really is a beautiful color contrast, but if you can’t find any good purple cabbage you can use regular white cabbage.

Sliced almonds

Pre-sliced almonds from the store are perfect here, but you can always chop whole almonds if that’s what you happen to have on hand.

Additional Ingredients

  • 1/2 small clove garlic, grated with a rasp-style grater, or to taste
  • 1 tablespoon red wine vinegar or raspberry vinegar
  • 1 tablespoon honey (or pure maple syrup for vegan option)
  • 2 teaspoons Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • ¾ teaspoon salt
  • 1 cup shredded peeled carrots
Frozen Raspberries

Step-by-Step Instructions to Make This Kale Slaw

Step 1: Make raspberry dressing

Place ½ cup frozen thawed red raspberries in the bottom of a large salad bowl. Mash
with a fork until the berries are paste-like. Add garlic, vinegar, mustard and whisk to
combine. Gradually whisk in the oil and salt.

Step 2: Assemble salad

Add kale, cabbage and carrots and toss thoroughly to combine. Top with the
remaining 1 cup thawed red raspberries and almonds.

FAQs and Expert Tips

How to make this salad ahead

If you want to make it ahead, you can make the dressing separately a couple days ahead and keep it in a jar in the fridge. This slaw holds up quite well after it’s tossed, so it is a nice choice for a more casual buffet style gathering as well. Thaw and add 1 cup whole berries at the very end.

How far in advance can the dressing be made

The dressing can be prepared two days ahead, store in a jar in the refrigerator. Bring to room temperature to loosen consistency before continuing.

Kale Slaw in a serving bowl

Additional Recipes to Try

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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Festive Kale Slaw with Raspberries and Almonds, a festive gluten-free, vegan-friendly salad for Christmas or the holidays

Festive Kale Slaw with Raspberries and Almonds

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5 from 5 reviews

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Description

Make a splash on the holiday table this year with this festive Kale Slaw with Raspberries
and almonds. It is vegan-friendly, naturally gluten-free and bursting with plant-based
nutrients. It’s made with kale, cabbage and carrots with a sweet tart dressing made with
frozen red raspberries.

Ingredients

Units Scale
  • 1 1/2 cups frozen red raspberries, thawed and divided
  • 1/2 small clove garlic, grated with a rasp-style grater, or to taste
  • 1 tablespoon red wine vinegar or raspberry vinegar
  • 1 tablespoon honey (or pure maple syrup for vegan option)
  • 2 teaspoons Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • 3/4 teaspoon salt
  • 12 cups finely shredded stemmed kale, preferably lacinato or dinosaur
  • 4 cups finely shredded purple cabbage
  • 1 cup shredded peeled carrots
  • 1/4 cup sliced almonds, toasted

Instructions

  1. Place ½ cup frozen thawed red raspberries in the bottom of a large salad bowl. Mash
    with a fork until the berries are paste-like. Add garlic, vinegar, mustard and whisk to
    combine. Gradually whisk in oil and salt. {Can be prepared two days ahead, store in a jar
    in the refrigerator. Bring to room temperature to loosen consistency before continuing.}
  2. Add kale, cabbage and carrots and toss thoroughly to combine. Top with the
    remaining 1 cup thawed red raspberries and almonds.

Notes

Make Ahead:

If you want to make it ahead, you can make the dressing separately a couple days ahead and keep it in a jar in the fridge. This slaw holds up quite well after it’s tossed, so it is a nice choice for a more casual buffet style gathering as well.

  • Prep Time: 15
  • Cook Time: na
  • Category: Salad
  • Method: No cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 99
  • Fat: 7
  • Carbohydrates: 9g
  • Fiber: 4g
  • Protein: 2g

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