This recipe comes from the food blog Girl Farm Kitchen. I made it with my favorite kale, Tuscan kale also referred to also as black kale, lacinato and dinosaur kale. I think it has a better texture when enjoyed raw than some of the “greener” tasting sturdier leafed varieties.
- 1 bunch tuscan kale
- ¼ green cabbage
- 2 tablespoon lemon juice
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- 2 tablespoon balsamic vinegar
- ¼ cup olive oil
- ½ cup toasted almonds, chopped
- 1 avocado
Stack the kale leaves in a tight bunch and slice into thin shreds, starting with the tops. Slice the cabbage into shreds and toss it bit by bit with the kale, adding until the amounts of kale and cabbage are roughly equal.
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. Add oil bit by bit as you whisk until the dressing thickens.
Pour dressing over salad and toss to combine. Pit and peel the avocado, cut into quarters, then slice into small pieces and toss with the salad (the avocado should blend with the dressing, making the slaw creamy). Top salad with chopped almonds and serve.