Kale and Cabbage Coleslaw with Marcona Almonds
User Reviews
5
3 reviews
Excellent
-
Cuisine
Vegetarian
Kale and Cabbage Coleslaw with Marcona Almonds
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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. coleslaw mix classic, package
- 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 almond 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
- 1 teaspoon black pepper
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.
Nutrition Information
Show Details
Serving
8g
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 8g |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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