BBQ Vinaigrette Summer Slaw

For vinaigrette:

1/3 cup barbecue sauce (your favorite)

1/4 cup avocado oil

1 Tbsp. apple cider vinegar

1 tsp. dijon mustard

For salad:

1 bunch lacinato kale, chiffonade

1 bag coleslaw mix (shredded green and red cabbages, carrots; see notes)

1/2 red onion, thinly sliced

1/2 cup smokehouse-style almonds, roughly chopped

1. Start by making the vinaigrette: Combine all the ingredients in a medium bowl and whisk to combine. Set aside. 
2. In a large bowl, add the chiffonade kale, coleslaw mix, and sliced red onion, and toss to combine. 
3. Pour the dressing over the vegetables, and toss until evenly coated. 
4. Add the chopped almonds and toss until distributed. 
5. Serve immediately, or refrigerate for up to 3 days.

Notes:
- Look for a coleslaw mix that’s just the prepped veggies, not a kit - you don’t need any dressing included, because you’re going to make your own!