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CRUNCHY KALE COLESLAW WITH ROASTED ALMONDS Oh, how I love the crunch, and the clean flavors of this recipe! You can always change things up just a bit by adding a few of your favorite spices. Enjoy! Ingredients: 1 14-16 oz. package coleslaw mix 3 cups kale, stems removed and chopped 1 red bell pepper, cut into thin matchsticks 1 carrot, peeled and cut into thin matchsticks 2 green onions, chopped 1 ½ cups slivered almonds, lightly roasted ½ cup extra virgin olive oil ¼ cup champagne vinegar 1 clove garlic, minced 2 teaspoons agave 2 tablespoons caraway seed 1 teaspoon sea salt ½ teaspoon pepper *red pepper flakes (optional) Directions: In a large bowl toss coleslaw mix, kale, bell pepper, carrot and lightly roasted slivered almonds. In a small bowl slowly whisk champagne vinegar into olive oil, mixing thoroughly. Add garlic, sugar or agave, caraway seed and salt and pepper. Mix well. Pour dressing over coleslaw mixture and toss well to combine. Cover and refrigerate for 1 to 4 hours. Serve cold or at room temperature.

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