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.
- 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.
Excerpted from “Pure Delicious” by arrangement with Pam Krauss Books/Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Heather Christo LLC