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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


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.


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


  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.


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


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