Skip to main content

Originally published Tuesday, March 25, 2014 at 6:05 AM

  • Share:
  • Comments (3)
  • Print

Recipe: Kale Slaw

Most Popular Comments
Hide / Show comments
this looks like a good recipe but portions are impt What does this mean? does... MORE
1 and 1/3 cups of mayonnaise. MORE


Makes 12 cups


11 / 3 cups mayonnaise

1 small clove garlic, minced

3 tablespoons Dijon mustard

2 tablespoons lemon juice

¼ cup apple cider vinegar

3 tablespoons pumpkin seed oil

Salt and pepper

1. In a medium bowl, whisk together the mayonnaise, garlic, mustard, lemon juice, cider vinegar and oil. Season with salt and pepper to taste. This makes a generous 1½ cups dressing, which will keep, covered and refrigerated, up to five days.

Kale slaw:

2 bunches lacinato kale (also called Tuscan or dinosaur kale, or cavolo nero), tough ribs removed and cut crosswise into thin strips

2 cups grated carrots

2 cups shaved red cabbage

1 ½ cups shaved fennel


Salt and pepper

1 cup chopped toasted walnuts

1. In a large bowl, combine the kale, carrots, cabbage and fennel. Add 1 cup dressing, tossing to coat; add additional dressing, a little at a time, to coat the salad as desired. Taste and season with one-eighth teaspoon salt and pepper, or as desired. Toss with the walnuts before serving.

— Adapted by the Los Angeles Times from Balboa Cafe in Mill Valley, Calif.

Four weeks for 99 cents of unlimited digital access to The Seattle Times. Try it now!

News where, when and how you want it

Email Icon

The Seattle Times

The door is closed, but it's not locked.

Take a minute to subscribe and continue to enjoy The Seattle Times for as little as 99 cents a week.

Subscription options ►

Already a subscriber?

We've got good news for you. Unlimited content access is included with most subscriptions.

Subscriber login ►