Kale and broccoli slaw with pesto-avocado dressing from It's Always Freezer Season: How to Freeze Like a Chef with 100 Make-Ahead Recipes (page 144) by Ashley Christensen and Kaitlyn Goalen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • breakthroughc on February 11, 2023

    In the end this turned out well and was a delicious hearty slaw that I would make again. I love the concept of this cookbook, but it is poorly written. First it calls for 2 bunches of kale and two heads of broccoli with no other volume measurements. I was making slaw for 4 generous servings so I just estimated my needed kale and broccoli volume. I used a half of a red onion and added two medium carrots grated. I only used two tablespoons olive oil and the juice of a half of lemon for massaging the raw kale and broccoli. The real issue with the recipe is the dressing. I made a half batch and as written is a super thick dip, not a dressing at all. It also has no acid. I added a tablespoon of white wine vinegar and 3 tablespoons of water to get it thin enough to use as a dressing. I did not make the pesto in the book, but used my own pesto I had in the freezer.

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