Kale & Cranberry Slaw

5 Ratings
  • prep time 20 min
  • total time 20 min
  • serves 8
Kale & Cranberry Slaw

The tangy-sweet dressing is warmed before tossing with the kale and carrots, wilting them just a touch to a toothsome crunch. Courtsey of Jennifer Low.

Vegetarian, No Cook, North American, Salad, Vegetables


Ingredients

Kale & Cranberry Slaw

8 kale leaves

2 large carrots

½ cup dried cranberries

⅓ cup finely diced red onion

⅓ cup sliced almonds, lightly toasted

Dressing

¼ cup packed brown sugar

3 tablespoons red wine vinegar

1 tablespoon olive oil

⅛ teaspoon garlic salt

pinch black pepper

Directions

Kale & Cranberry Slaw

1. To prepare salad, cut off and discard ribs and stalks from kale. Roll up green leaves, slice into 1/8-inch threads (4 cups sliced kale).

2. Peel carrots, finely julienne or coarsely grate (4 cups carrot).

3. In large serving bowl, mix together kale, carrot, cranberries, red onion and almonds. Set aside.

Dressing

1. In microwave-safe bowl, mix brown sugar, vinegar, olive oil, garlic salt and black pepper. Heat about 15 seconds in microwave. Stir to dissolve sugar completely. While dressing is lukewarm, drizzle over salad. Toss. Serve immediately.

See more: Vegetarian, No Cook, North American, Salad, Vegetables

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