1 ½cupsMarcona almondsroughly chopped in large pieces
½cupcanola oil
¼cupchampagne vinegar
1clovegarlicpressed or minced
2teaspoonssugar or agave
2tablespoonscaraway seed
1teaspoonsalt and pepper
Instructions
In a large bowl toss coleslaw mix, kale, bell pepper, carrot and almonds.
In a small bowl slowly whisk champagne vinegar into canola oil, mixing to emulsify. Add garlic, sugar or agave, caraway seed and salt and pepper mix well.
Pour dressing over coleslaw mixture and toss well to combine. Cover and refrigerate for 1 to 4 hours. Serve cold or at room temperature.