Kale and Cabbage Coleslaw with Marcona Almonds

If you have roughly 45 minutes to spend in the kitchen, Kale and Cabbage Coleslaw with Marconan Almonds might be a tremendous gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. One portion of this dish contains approximately 8g of protein, 28g of fat, and a total of 322 calories. For $1.25 per serving, you get a side dish that serves 8. This recipe from Foodie Crush requires coleslaw mix, sugar, caraway seed, and kale. 1011 person were glad they tried this recipe. It can be enjoyed any time, but it is especially good for The Fourth Of July. Overall, this recipe earns an excellent spoonacular score of 97%. Try Kale Salad with Marconan Almonds and Sherry Vinaigrette, Gazpacho with Marconan Almonds, and Spiced Marconan Almonds for similar recipes.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large bowl toss coleslaw mix, kale, bell pepper, carrot and almonds. In a small bowl slowly whisk champagne vinegar into canola oil, mixing to emulsify. 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.

 

Step by step:

1. In a large bowl toss coleslaw mix, kale, bell pepper, carrot and almonds. In a small bowl slowly whisk champagne vinegar into canola oil, mixing to emulsify.

2. Add garlic, sugar or agave, caraway seed and salt and pepper mix well.

3. Pour dressing over coleslaw mixture and toss well to combine. Cover and refrigerate for 1 to 4 hours.

4. Serve cold or at room temperature.

Nutrition Information:

covered percent of daily need