Collor Me Carrot Slaw - cooking recipe

Ingredients

10 cups baby collard greens - stems removed and discarded; leaves chopped
3 carrots, chopped
1/2 cup raw cashews
1/3 cup frozen raspberries
1/3 cup dried cranberries
2 tablespoons balsamic vinegar

Preparation

Toss collard greens and carrots together in a bowl.
Combine cashews, raspberries, cranberries, and balsamic vinegar in a food processor; pulse until finely chopped. Add cashew mixture to collard green mixture and toss.