Healthy Kale and Cabbage Slaw Salad
This kale and cabbage slaw salad layers thinly sliced vegetables, a fresh apple, creamy avocado, and blueberries in a bright champagne-vinegar dressing. It works as a light main or a crowd-friendly side. The dressing shakes together in under a minute, and the whole salad comes together in about twenty minutes.
Servings: 8 people
Ingredients
Slaw
- ½ head green cabbage sliced into thin ribbons
- 6 stalks lacinato kale rib removed and sliced into thin ribbons
- 1½ red bell peppers thinly sliced
- ½ green pepper thinly sliced
- 1 Gala apple grated with the peel on
- ¼ cup Vidalia onion sliced paper thin
- ½ cup blueberries
- ½ cup feta cheese
Dressing
- ½ cup champagne vinegar
- ¼ cup olive oil
- 2 teaspoons Dijon mustard
- 2 tablespoons honey
- 2 teaspoons garlic chopped
- Salt to taste
- Pepper to taste
Instructions
- Add all dressing ingredients to a jar or bottle, seal, and shake vigorously until combined. Taste and adjust seasoning.
- Slice the cabbage, kale, bell peppers, green pepper, and onion as thinly and evenly as possible, using a mandoline where you can.
- Grate the apple with the peel on. If you are serving company or want the salad to hold its color, squeeze a little lemon juice over the apple immediately after grating.
- Slice the avocado and, if presentation matters, squeeze lemon over it as well before adding it to the bowl.
- Combine all slaw ingredients in an extra-large mixing bowl and toss to distribute evenly.
- Pour dressing over the slaw in increments, tossing after each addition, until everything is glistening and no dressing pools at the bottom of the bowl.
- Serve immediately.
Notes
Yield: Serves 6 to 8 as a side dish or 3 to 4 as a main course.
Doneness Cue: The slaw is properly dressed when every piece glistens and no dressing collects at the bottom of the bowl.
Pairing The acidity holds up well against rich proteins, which is why I serve it alongside my ground chicken tacos, pork chops and applesauce, and I can show you how to cook moist chicken breast to serve it with!
Storage: Once dressed, the salad is best within an hour though some would say its even better the next day!. Undressed components can be kept separate in the refrigerator for up to a week.
Make Ahead: Prep all vegetables and shake the dressing up to 5 days in advance. Keep everything separate and toss only when ready to serve.
Doneness Cue: The slaw is properly dressed when every piece glistens and no dressing collects at the bottom of the bowl.
Pairing The acidity holds up well against rich proteins, which is why I serve it alongside my ground chicken tacos, pork chops and applesauce, and I can show you how to cook moist chicken breast to serve it with!
Storage: Once dressed, the salad is best within an hour though some would say its even better the next day!. Undressed components can be kept separate in the refrigerator for up to a week.
Make Ahead: Prep all vegetables and shake the dressing up to 5 days in advance. Keep everything separate and toss only when ready to serve.
Nutrition
Calories: 146kcal | Carbohydrates: 15g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 8mg | Sodium: 135mg | Potassium: 216mg | Fiber: 3g | Sugar: 11g | Vitamin A: 915IU | Vitamin C: 59mg | Calcium: 79mg | Iron: 1mg