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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.


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