Kale and Cabbage Coleslaw with Marcona Almonds
Ingredients
The coleslaw
-
1
package
classic coleslaw mix (14-16 oz.)
-
3
cups
kale (stems removed and chopped)
-
1
medium
red bell pepper (cut into matchsticks)
-
1
medium
carrot (peeled and cut into matchsticks)
-
2
medium
green onions (chopped)
-
1½
cups
Marcona almonds (roughly chopped in large pieces)
The dressing
-
½
cup
canola oil
-
¼
cup
champagne vinegar
-
1
clove
garlic (pressed or minced)
-
2
teaspoons
sugar or agave
-
2
tablespoons
caraway seed
-
1
teaspoon
salt
-
1
teaspoon
pepper
Instructions
- In a large bowl, combine coleslaw mix, kale, bell pepper, carrot, and almonds.
- In a separate small bowl, whisk together champagne vinegar and canola oil to emulsify.
- Add garlic, sugar or agave, caraway seed, salt, and pepper to the dressing and mix well.
- Pour the dressing over the coleslaw mixture and toss to combine.
- Cover and refrigerate for 1 to 4 hours before serving cold or at room temperature.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
20g
Total carbohydrates
15g
Total protein
6g
Sodium
200mg
Cholesterol
0mg
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