Kale and Carrot Slaw

by Elyse Glaser
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Kale and Carrot Slaw

Serves 6-8 as a side dish

  • 1/4 cup apple cider vinegar
  • 1 tsp. honey
  • 3/4 cup olive oil
  • 1 bunch of kale, shredded
  • 1 large carrot, grated
  • 1 cup roasted sunflower seeds 
  • kosher or sea salt and freshly ground pepper to taste

In a small mixing bowl, whisk together the apple cider vinegar, honey and a pinch each of salt and pepper until combined. Slowly pour in the olive oil while whisking until the mixture is thick and emulsified.

Toss the dressing with the kale, carrots and sunflower seeds. Season with some more salt and pepper and allow to sit for a few minutes before serving.

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