So between this recipe and my other recent kale slaw, I’m clearly on a shredded kale craze (I won’t even admit that I’ve made another recipe with shredded kale too). Unapologetically so. Shredded kale is delish and perfect for hot weather. The best part? You can make a big batch and have it for several days so dinner’s an ease.
Dijon and avocado aren’t usually paired together, but here they meld together to make a creamy, tangy, and bright slaw. Creamy mashed avocado mellows and softens the kale and cabbage, while lemon juice and dijon mustard give the slaw a refreshing kick.
Creamy Dijon Kale and Cabbage Slaw
1 bunch curly kale, stems removed
1/2 head medium green cabbage
2 ripe avocados
1 lemon, juiced (or 3-4 tablespoons lemon juice)
1 1/2 tablespoons dijon mustard
about 1 teaspoon sea salt, or to taste
1/3 cup roasted sunflower seeds
Using the shredder attachment of a food processor, shred the kale and cabbage. If you don’t have a food processor, use a knife to thinly slice the kale and cabbage.
Put kale and cabbage in a large mixing bowl. Spoon out the flesh of avocados and add to the bowl. With your hands, mash the avocado into the kale and cabbage until it is well distributed and mashed into the kale and cabbage.
In a small bowl, whisk together lemon and dijon mustard. Drizzle over kale and cabbage and toss with your hands to distribute the dressing evenly. Season with sea salt and top with sunflower seeds.
This slaw can be stored in the fridge for up to 4-ish days. If storing in the fridge, wait to top with sunflower seeds until right before eating.
Make this slaw into a heartier vegetarian meal by topping with a fried or poached egg or two. Don’t be afraid to break the yolk into the slaw- it adds a whole new (and delicious) dimension to the dish.