Festive Kale Slaw with Raspberries

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.

Course Salad

Keyword Salads

Servings

Calories 90

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