+
0 (0)

Category: Salads

Balboa Cafe's kale slaw

Balboa Cafe's kale slaw
Anne Cusack / Los Angeles Times

Dear SOS: I am in love with the kale slaw from Balboa Cafe in Mill Valley, Calif. That dish was actually what turned me on to kale, but I can't find a salad as good. I love visiting Northern California ... Read more

Total time: 30 minutes | Makes about 12 cups

Dressing

  • 1 1/3 cups mayonnaise
  • 1 small clove garlic, minced
  • 3 tablepoons Dijon mustard
  • 2 tablespoons lemon juice
  • 1/4 cup apple cider vinegar
  • 3 tablespoons pumpkin seed oil
  • Salt and pepper

Step 1In 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 11/2 cups dressing, which will keep, covered and refrigerated, up to 5 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 1/2 cups shaved fennel
  • Dressing
  • Salt and pepper
  • 1 cup chopped toasted walnuts

Step 1In 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.

Each of 12 cups:
Calories 210; Protein 4 grams; Carbohydrates 9 grams; Fiber 2 grams; Fat 19 grams; Saturated fat 2 grams; Cholesterol 8 mg; Sugar 2 grams; Sodium 199 mg.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Salads
Daikon and grilled chicken chopped salad
Dungeness crab salad with apples and curried mayonnaise
Albacore ceviche salad
'Midlife Crisis' salad of goat cheese, hazelnuts and red onion