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Kale and Cabbage Coleslaw with Marcona Almonds
5 from 3 votes

Kale and Cabbage Coleslaw with Marcona Almonds

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

Course: Salad, Lunch, Others
Cuisine: Vegetarian

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

    Cup of Yum
  1. In a large bowl toss coleslaw mix, kale, bell pepper, carrot and almonds.
  2. 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.
  3. 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

Serving 8g

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories

% Daily Value*

Serving 8g

* Percent Daily Values are based on a 2,000 calorie diet.