Creamy Crunchy Kale Avocado Slaw – a delicious recipe with bunches, Green Cabbage, Lemon Juice, Honey, Dijon Mustard, Sweet Balsamic Vinegar. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Stack the kale leaves into tight bunches and slice into thin shreds, starting with the tops. Slice the half cabbage into shreds and toss with the kale, adding until the amounts of kale and cabbage are roughly equal.
2
Pit and slice the avocados into halves and scoop onto the kale and cabbage. Massage the avocado into the greens with your hands, coating each piece to create a creamy base for your dressing.
3
To make the dressing, whisk together the lemon juice, honey, mustard and balsamic vinegar. Taste and adjust to your preference, adding more honey for sweetness or more mustard for increased zing. Pour dressing over salad and toss.Season with salt and pepper, top salad with chopped roasted almonds and serve.
185
kcal
Calories
13
g
Fat
14
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 bunches Tuscan Kale, 1/2 Green Cabbage, 2 tablespoons Lemon Juice, 1 tablespoon Honey, and more.
Yes, Creamy Crunchy Kale Avocado Slaw falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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