This healthy slaw recipe mixes kale with crunchy cabbage and a creamy avocado buttermilk dressing with a hint of dill and spicy cayenne pepper.
I have a large collection of slaw recipes. Back in my Weight Watchers days, a bowl of cabbage with a light dressing went with almost any protein, and the whole family could eat the same meal. There was no kid fussing over eating vegetables, and dinner was served without a lot of work in the kitchen.
With Seahawk’s games being the focus of our Sunday’s these days, this healthy salad makes a terrific tailgating side dish as well. It’s perfect with burgers, hot dogs, wings, etc. You name it, you can serve a slaw with it.
I like a creamy dressing, so I opted for tart low-fat buttermilk as the base for this slaw recipe. With a hint of celery salt, dill, and cayenne pepper, the dressing has plenty of flavor. Start with just a pinch of cayenne, then add more if you like heat. Mr. Mike isn’t a big fan of super hot foods, so I put a bottle of sriracha on the table for folks like myself who like a lot of kick.
Doesn’t this look like a healthy meal? Costco sells free range whole chickens, so I keep them in the freezer for days when I’m craving roasted chicken. This slaw makes a healthy side salad, and not one person mentioned the fact that there was kale on the plate!
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Shake It Up!
I tripled the dressing and marinated chicken to roast in the oven. Place your chicken in a ziplock bag with 2/3 of the dressing and let it soak in the refrigerator 3 -4 hours up to overnight and roast in the oven the next day. I used a whole chicken, but you could easily use chicken breasts or boneless chicken thighs.
Serves 6 - 1 cup servings43
Kale and Cabbage Slaw Recipe with Avocado Buttermilk Dressing
15 minPrep Time
15 minCook Time
30 minTotal Time
- ½ cup low fat buttermilk
- ½ small avocado, chopped
- 1 teaspoon apple cider vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- ½ teaspoon celery salt
- ¼ teaspoon dried dill
- 1 pinch cayenne pepper
- 14 ounces cabbage, shredded
- 2 cups kale, finely chopped
- ½ cup green onion, sliced
- Combine all ingredients in a blender EXCLUDING cabbage, kale, and green onion and blend until smooth.
- Toss dressing with cabbage, kale, and green onion and season with salt and pepper to taste.
- Chill for 15 - 30 minutes before serving.
Food energy: 64kcal Weight Watchers Smart Points 1 Saturated fatty acids: 0.64g Monounsaturated fatty acids: 1.48g Polyunsaturated fatty acids: 0.47g Total fat: 2.58g Calories from fat: 23 Cholesterol: -- Carbohydrate, by difference: 8.94g Total dietary fiber: 3.53g Protein: 2.52g Total lipid (fat): 2.90g Water: 112.99g Ash: 1.59g Total sugars: 5.00g Calcium: 67mg Iron: 0.61mg Magnesium: 20mg Phosphorus: 54mg Potassium: 285mg Sodium: 257mg