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Directions for: Kale & Cranberry Slaw


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


¼ cup packed brown sugar

3 Tbsp red wine vinegar

1 Tbsp olive oil

⅒ tsp garlic salt

pinch black pepper


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.


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: North American, Side, Low-Fat, Vegetarian, No-Cook, Vegetables, Vegan, Salad