Balsamic Red Cabbage, Bacon And Avocado Slaw
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Here's the silver lining to allergy-friendly food: It's really easy to prepare and enjoy! Invite everyone (yes, everyone) to the table with chef/blogger Heather Christo's new cookbook, Pure Delicious. If it's an allergen to anyone, it's off the table (but you'd never know it!)
This crunchy, sweet, and salty combination is a fresh take on slaw to serve with anything grilled or piled on a burger. Because cabbage stands up so well to dressing, this is an excellent dish to make ahead or bring to a party — just add the avocado at the last minute.
Balsamic Red Cabbage, Bacon And Avocado Slaw
Prep Time
15
minutes
Cook Time
10
minutes
Servings
0
servings
Ingredients
- 2 garlic cloves
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/4 cup balsamic vinegar
- 1/3 cup olive oil
- kosher salt
- 1 small head red cabbage
- 4 uncured bacon slices
- 1/2 cup chopped fresh flat-leaf parsley
- 4 large radishes
- 3 green onions
- kosher salt
- 1 large avocado
Directions
- To make the balsamic vinaigrette: In a blender, combine the garlic, mustard, honey, vinegar, and olive oil. Blend until smooth and creamy. Season with salt and set aside.
- In a large bowl, combine the cabbage, bacon, and parsley. Drizzle with a few tablespoons of the vinaigrette to start (you can always add more!) and toss to coat.
- Add the radishes and green onion and toss again. Season with salt.
- Transfer to a serving platter and top with the avocado.