Ingredients
The following ingredients have 8 Servings
- 4 cups curly kale (shredded and chopped)
- 1 cup purple cabbage (shredded)
- 1/2 cup carrots (shredded)
- 1/2 cup dried cranberries
- 1/4 cup slivered almonds
- 1 cup poppy seed dressing
- 1/2 teaspoon kosher salt
Instruction
- Remove tough ribs from the kale and place the leaves in a colander.Rinse under cool running water and drain (or use a salad spinner).
- Chop the kale into small pieces or pulse in a food processor (in batches) until the desired size.
- Empty the chopped kale into a large bowl and add the shredded cabbage, carrots, dried cranberries, and almonds. Toss gently to combine.
- Pour the poppy seed dressing on top and toss again until the slaw is coated. Season with salt to taste.
- Serve immediately, or cover and chill until ready to serve. Keeps well in the refrigerator for up to 4 days.
