Kale Slaw Salad with Jammy Eggs and Toasted Almonds

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INGREDIENTS

  • ½ red onion, thinly sliced

  • 2 tablespoons white vinegar

  • 2 tablespoons rice vinegar

  • ¼ cup water

  • 1 teaspoon sugar

  • ½ teaspoon salt

  • 4 large eggs

  • 4 cups chopped kale

  • 2 tablespoons olive oil

  • 1 tablespoon lemon juice

  • Salt and pepper, to taste

  • 1 large carrot, thinly sliced

  • 2 radishes, thinly sliced

  • ¼ cup Mariani Slivered Almonds

INSTRUCTIONS

  1. Add the red onion, white vinegar, rice vinegar, water, salt, and sugar to an airtight container.  Cover and set aside.

  2. Bring a large pot of water to a boil.  Place the eggs in the pot and boil for 7 minutes.  Cool in an ice bath.  Peel and set aside.

  3. Add the kale to a large bowl.  Drizzle on the olive oil and lemon juice.  Use your hands to massage the oil and lemon juice into the kale. 

  4. Add salt, pepper, carrots, radishes, and pickled onions to the kale.  Toss to combine. 

  5. Top the salad with the slivered almonds and soft-boiled eggs (sliced in halves).