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Kale Coleslaw in a black bowl with dill on the side.
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5 from 1 vote

Healthy Kale Coleslaw

Our Healthy Kale Coleslaw recipe is loaded with veggies full of vitamins and minerals and healthy fats with avocado mayo. Superfood salad, anyone?
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Salad
Cuisine: Australian
Keyword: coleslaw, healthy dressing, kale salad, superfood
Difficulty: Easy
Diet: Suits all diets and eating styles
Servings: 8 as a side
Calories: 185kcal
Author: Anastasia Papapetros

Equipment

  • Mandoline / V-Slicer or Food Processor
  • Julienne Peeler
  • Small Food Processor, High Speed or Bullet Blender

Ingredients

For the Salad

  • 180 grams Kale (approximately ½ a bunch - 6.3oz or 6 cups shredded)
  • 2 tbsps olive oil
  • 2 tbsps lemon juice (1 medium sized lemon)
  • 150 grams red cabbage (approximately ¼ small head - 5.3oz or 2 cups shredded)
  • 150 grams carrots (approximately 2 medium carrots - 5.3oz or 1½ cups grated)
  • 350 grams avocado (1 large avocado 12.35oz)
  • 2 tbsps fresh dill (chopped)
  • Sea salt and cracked black pepper

For the Dressing

  • 350 grams avocado (1 large avocado 12.35oz)
  • ¼ cup lemon juice (juice from 2-3 medium sized lemons)
  • 3 tbsps avocado oil (you can also use extra virgin olive oil)

Conversions and Measures

    Metric - Imperial

    Instructions

    • Wash your kale, remove the stalks and shred finely, then transfer to a large mixing bowl. Add the 2 tablespoons of lemon juice and olive oil, season with salt and pepper. Massage your kale until it is soft (approximately 3 minutes).
    • Wash your cabbage remove the core and the outer leaves then thinly shred with a mandoline slicer or sharp knife.
    • Wash, trim and peel your carrots then cut into a fine julienne. Wash, dry and finely chop your dill.
    • Peel your avocado, remove the pit and cut into medium-sized chunks, and squeeze a generous amount of lemon juice on top.
    • Place all the avocado cream ingredients in a mini food processor or small high-speed blender, season with salt and pepper. Blitz until smooth and thin it out if necessary with some water we want it to have the consistency of thick mayonnaise.
    • Put all your ingredients in a large mixing bowl, season with sea salt and cracked black pepper, add the avocado mayo and mix well until all the vegetables are well coated with the dressing.
    • Arrange the salad in a large salad bowl, garnish with some dill leaves and serve.

    Video

    Nutrition

    Calories: 185kcal | Carbohydrates: 10g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Sodium: 30mg | Potassium: 468mg | Fiber: 4g | Sugar: 2g | Vitamin A: 5670IU | Vitamin C: 48mg | Calcium: 54mg | Iron: 1mg