• Skip to primary navigation
  • Skip to main content
  • Skip to footer
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Washington America's Raspberries on a white circle with a large raspberry in the center

Washington Red Raspberries

America's Raspberries

  • About Us
    • Food Safety
    • Suppliers
    • Formats
  • Raspberries 101
    • Nutrition
    • Farm to Freezer
    • Helpful Tips
    • Blog
  • Recipes
    • Appetizers
    • Breakfast
    • Desserts
    • Beverages
    • Entrees
    • Sauces
    • Salads
    • Side Dishes
  • Professionals
    • Baking & Pastry
    • Beverage & Mixology
    • Food Processors & Manufacturers
    • Health Professionals
    • K-12
  • Find In Store
  • Industry
    • News
    • Research
    • Resources
    • Raspberry Industry Service Award
  • Search

Festive Kale Slaw with Raspberries

Festive Kale Slaw with Raspberries
Festive Kale Slaw with Raspberries

Festive Kale Slaw with Raspberries

Print Recipe Pin Recipe Share on Facebook Share by Email
Make a splash on the holiday table this year with this festive Kale Slaw with Raspberries and almonds. It is vegan-friendly, naturally gluten-free and bursting with plant-based nutrients. It’s made with kale, cabbage and carrots with a sweet tart dressing made with frozen red raspberries.
Servings 10
Author Katie Webster of Healthy Seasonal Recipes

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.

Notes

Razz Crush Recipe

Nutrition

Serving: 1cup | Calories: 90kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Fiber: 3g | Sugar: 5g
Tried this recipe?Mention @red_raspberries or tag #red_raspberries!

Recipes Salads Side Dishes

You Might Also Like

Raspberry, Avocado & Mango Salad, with mixed greens, red onion and almonds

Raspberry, Avocado & Mango Salad

Gingered Farro and Wild Rice Salad served on butter lettuce leaf

Gingered Farro and Wild Rice Salad

Raspberry Pickled Onions

Raspberry Pickled Onions

Footer

Washington America's Raspberries on a white circle with a large raspberry in the center
  • Recipes
  • Professionals
  • Industry
  • Food Safety
  • Nutrition
  • Helpful Tips
  • About Us
  • Contact Us

LET’S CONNECT!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Copyright © 2025 · Washington Red Raspberries · Privacy Policy