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.
Enjoy!
15 minsPrep Time
15 minsCook Time
30 minsTotal Time
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