0 (0)

Recipe categories: Quick and easy, Salads, Vegetarian | All categories

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 and especially going to Balboa Cafe for the kale slaw. So I can also enjoy it at home, do you think you can get the recipe?

Lisa Miller

Santa Monica

Dear Lisa: For this slaw, incredibly simple to make, thinly sliced kale is tossed with colorful carrots, red cabbage and fresh fennel, then coated with a light but tangy dressing. Toasted walnuts are added at the end for added crunch. Balboa Cafe was happy to share its recipe for the salad, which is perfect served as a side or light meal.

 More
 Less
Total time: 30 minutes | Makes about 12 cups
Note: Adapted from Balboa Cafe in Mill Valley, Calif.

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.
Found a problem? Let us know at cookbook@latimes.com
More recipes in Quick and easy