Kale and Cabbage Coleslaw with Marcona Almonds

Name: Kale and Cabbage Coleslaw with Marcona Almonds
Yield: 1 serving
Ingredients: 1 14-16 oz. package classic coleslaw mix; 3 cups kale; 1 red bell pepper; 1 carrot; 2 green onions; 1 ½ cups Marcona almonds; ½ cup canola oil; ¼ cup champagne vinegar; 1 clove garlic; 2 teaspoons sugar or agave; 2 tablespoons caraway seed; 1 teaspoon salt and pepper

User Reviews

5.0

3 reviews

Excellent

Course
Salad, Lunch, Others
Cuisine
Vegetarian

Kale and Cabbage Coleslaw with Marcona Almonds

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

1 14-16 oz. package classic coleslaw mix
3 cups kale stems removed and chopped
1 red bell pepper cut into matchsticks
1 carrot peeled and cut into matchsticks
2 green onions chopped
1 ½ cups Marcona almonds roughly chopped in large pieces
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 and pepper

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Instructions

In a large bowl toss coleslaw mix, kale, bell pepper, carrot and almonds.
In a small bowl slowly whisk champagne vinegar into canola oil, mixing to emulsify. Add garlic, sugar or agave, caraway seed and salt and pepper mix well.
Pour dressing over coleslaw mixture and toss well to combine. Cover and refrigerate for 1 to 4 hours. Serve cold or at room temperature.