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
½ cup coleslaw dressing to serve
- 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.
- Scatter flaked almonds over slaw and serve with coleslaw dressing on the side.