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Delicious Winter Veggie Coleslaw Recipe to Savor

Winter Veggie Coleslaw
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This Winter Veggie Coleslaw is a crunchy, colorful, and healthy side dish featuring kale, purple cabbage, and carrots tossed in a creamy citrus dressing, topped with pomegranate seeds and cashews—perfect for cold-weather meals and holiday spreads.

Ingredients

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  • 1/4 cup coconut aminos
  • 2 tablespoons almond butter (or tahini)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey (omit for Whole30)
  • 2 teaspoons apple cider vinegar
  • 1/4 teaspoon fine sea salt
  • 1 bunch dinosaur kale, destemmed and finely chopped
  • 1/2 head purple cabbage, finely chopped
  • 2 large carrots, shaved into ribbons
  • 1 cup pomegranate seeds
  • 1/2 cup raw cashews, lightly chopped
  • Fresh cracked black pepper, to taste

Instructions

  1. In a small bowl, whisk together coconut aminos, almond butter, lemon juice, honey, apple cider vinegar, and sea salt until smooth and creamy. Set aside.
  2. In a large mixing bowl, combine the chopped kale, shredded cabbage, and carrot ribbons.
  3. Pour the dressing over the vegetables and toss thoroughly to coat evenly.
  4. Transfer the slaw to a serving bowl and top with pomegranate seeds, chopped cashews, and freshly cracked black pepper.
  5. Serve immediately or refrigerate for up to 24 hours before serving for enhanced flavor.

Notes

  • Use fresh ingredients for best flavor.
  • Adjust honey based on sweetness preference.
  • Can substitute almond butter with tahini.

Nutrition

Find it online: https://bakerslider.com/winter-veggie-coleslaw/

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