Friday, August 3, 2012

Kale and Cabbage Slaw

This summer is the season of color. Colorful jeans, colorful shirts, color in everything.

Even Target says so:

So why not color in food?

Kale and Coleslaw Salad
From FoodieCrush

My Changes:
Instead of using a coleslaw mix, I just bought a whole head of red cabbage and sliced up and used half of it.
I used my box grater to grate the carrots.
Instead of Marcona almonds, I just bought a bag of slivered almonds.
I used olive oil instead of canola oil.
I left out the sugar/agave entirely.
I also left out the caraway seed -- inadvertently. I thought I had some in the pantry, but I didn't.

This salad is delicious. It is definitely better the second day after the flavors have had a while to chill. The kale and cabbage will get a little bit softer, but even after spending three days in the fridge, it never got mushy or gross.

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