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.
Kale & Cranberry Slaw
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).
Peel carrots, finely julienne or coarsely grate (4 cups carrot).
In large serving bowl, mix together kale, carrot, cranberries, red onion and almonds. Set aside.
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.