Ingredients
• 10 cavolo nero kale leaves
• 1 carrot, cut into matchsticks
• ¼ red cabbage
• ¼ cup finely chopped flat-leaf parsley leaves
• 2 Tbsp finely chopped dill
• 3 green shallots, thinly sliced
• 2 Tbsp extra virgin olive oil
• Finely grated zest and juice of 1 lemon
• Sea-salt flakes and freshly ground black pepper, to season
• 2 Tbsp flaked almonds, toasted
• Store-bought coleslaw dressing, to serve
Method
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Remove kale leaves from stem, roll up and finely slice. Add to a large bowl along with carrot, cabbage, parsley, dill and shallots. Drizzle over oil, lemon zest and juice. Toss well to combine, then season with salt and pepper.
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Scatter flaked almonds over slaw and serve with coleslaw dressing on the side.