Recipe
Ingredients
1 ½ 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
¾ teaspoon salt
12 cups finely shredded stemmed kale, preferably lacinato or dinosaur
4 cups finely shredded purple cabbage
1 cup shredded peeled carrots
¼ 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, or makes Razz Crush. 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.
Nutrition Info
- calories: 90
- fat: 6g
- saturated fat: 0g
- cholesterol: 0mg
- sodium: 0mg
- carbohydrates: 22g
- fiber: 3g
- sugar: 5g
- protein: 2g
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