This delicious festive slaw is mixed in a raspberry dressing and topped with pomegranate raspberries and almonds. Delicious side packed with veggies.

 

10 servings, 1 cup each

Ingredients

• 1 ? 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
• ? teaspoon salt
• 12 cups finely shredded stemmed kale or spinach
• 4 cups finely shredded purple cabbage
• 1 cup shredded peeled carrots
• ? cup sliced almonds, toasted
• 1/2 cup parsley and mint chopped
• 1 small pomegranate

Instructions

1. Place a cup frozen thawed red raspberries in the bottom of a large salad bowl. Mash with a fork until the berries are paste-like, or makes Razz Crush.
2. Add garlic, vinegar, mustard and whisk to combine. Gradually whisk in oil and salt. (Can be prepared two days ahead, store in a jar in the refrigerator. Bring to room temperature to loosen consistency before continuing
3. Add green veggies chopped, cabbage and carrots and toss thoroughly to combine.
4. Top with the remaining 1 cup thawed red raspberries, pomegranate and almonds.