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
- 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.} - 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