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Recipe by Estee Kafra

Crunchy Slaw with Almond Dressing

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Crunchy Slaw with Almond Dressing
Parve Parve
Easy Easy
10 Servings
Allergens

Contains

- Tree nuts
20 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Low Carb - No Refined Sugar

I’m always happy to make a salad, but I’m especially excited when there’s minimal chopping involved. This fresh, crunchy combination is refreshing to both the eyes and the palate.

Ingredients

Crunchy Slaw

  • 8 ounces (225 grams) arugula or baby kale

  • 8 ounces (225 grams) shredded red cabbage

  • 2 carrots, peeled into ribbons

  • 2 scallions, chopped

  • 1/2 cup pomegranate seeds or dried cranberries

  • 1/2 cup roasted, salted sunflower seeds

Dressing

Directions

Prepare the Salad

1.

Combine all the salad ingredients in a large bowl.

Prepare the Dressing

1.

Mix dressing ingredients very well (I put them into a mini food blender) until smooth and creamy. Pour over salad before serving. Toss and serve.

Notes:

If you’re worried about nut allergies, you can swap out the almond butter for tahini.

Credits

Styling and Photography by Sina Mizrahi

Recipe tags

almonds cabbage crunchy dressings Estee Kafra slaw
Crunchy Slaw with Almond Dressing

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Leah
Leah
1 year ago

This dressing is excellent! I made this with regular green cabbage and it was delicious.

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