Festive Kale Slaw with Raspberries

Serves 10 servings, 1 cup each
submitted by: Katie Webster of Healthy Seasonal Recipes


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



  1. 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.)
  2. 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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