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Kale Slaw with Toasted Almonds Recipe

Healthy and tasty.
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: American
Keyword: salad
Servings: 4 people


  • 2 bunches kale shredded
  • 1 head green cabbage shredded
  • 2 teaspoons olive oil extra virgin
  • 2 cups toasted almonds slivered
  • 1 cup dried sweet cranberries


  • ½ cup olive oil extra virgin
  • ½ cup cider vinegar
  • 1 tablespoon toasted sesame oil
  • juice of 1 lemon
  • 1 clove garlic
  • 3 small figs or one pitted date
  • 1 teaspoon salt
  • 2 teaspoons sugar


  • Combine the shredded kale and cabbage in a large bowl.
  • Drizzle the olive oil on the greens and mix thoroughly.
    I say mix, my wife said massage and she meant to get my hands in there and massage the cabbage and kale to combine with the olive oil.
  • Add the almonds and cranberries and toss again.
  • Combine the dressing ingredients in a food processor or blender and strain out figs seeds.
  • Add some of the dressing to the slaw, mix and taste to see if it need more. Don't add all the dressing at once because it is easier to add more than remove too much.
  • Taste and adjust seasonings