Festive Kale Slaw with Raspberries

Make a splash on the holiday table this year with this festive Kale Slaw with Raspberries and toasted almonds. It is vegan-friendly, naturally gluten-free and bursting with plant-based nutrients. And it happens to taste phenomenal!

1 ½ cups frozen red raspberries, thawed and divided

1/2 small clove garlic, grated with a rasp-style grater, or to taste

1 tablespoon red wine vinegar or raspberry vinegar

1 tablespoon honey (or pure maple syrup for vegan option)

2 teaspoons Dijon mustard

3 tablespoons extra-virgin olive oil

¾ teaspoon salt

12 cups finely shredded stemmed kale, preferably lacinato or dinosaur

4 cups finely shredded purple cabbage

1 cup shredded peeled carrots

¼ cup sliced almonds, toasted

View the full recipe at Healthy Seasonal Recipes →