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Carrot-Kale Slaw with Hazelnut Dressing Three Stars

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Servings: Serves 6

Cook Time: 0 minutes

Prep Time: 10 minutes


1/2 bunch kale
1 each red pepper
2 each carrots, peeled and shredded (about 2 cups)
2 each pears, peeled and shredded
1/4 cup hazelnuts (found in Organic &Natural)
3 tablespoons cider vinegar
1 teaspoon grated orange zest
1 each Garlic clove, minced
1 teaspoon grainy mustard
1/8 teaspoon salt
3 tablespoons extra-virgin olive oil
1 handful additional whole hazelnuts (optional garnish)


1. Fold each leaf of kale in half lengthwise and slice out the center rib. Discard ribs. Roll a stack of the leaves up and slice in half lengthwise, then crosswise into very fine ribbons; there should be about 5 cups. In a large bowl, toss together kale with bell pepper, carrots, and pears.
2. In a food processor or blender, pulse together hazelnuts, vinegar, orange zest, garlic, mustard, and salt just until hazelnuts are coarsely chopped.With machine running, pour in olive oil and process until combined. Make sure some chunky hazelnut bits remain in the dressing. Toss the dressing with the slaw and let sit for a few minutes. Divide among 6 plates, top with whole hazelnuts(if using), then serve.
Source: Hannaford fresh Magazine, November - December 2011

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 140 kcal (7%)
Calories from Fat 90 kcal (0%)
Total Fat 10 g (15%)
Saturated Fat 1 g (5%)
Cholesterol 0 mg (0%)
Sodium 50 mg (2%)
Total Carbohydrates 11 g (3%)
Dietary Fiber 2 g (8%)
Protein 2 g (3%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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