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Recipe Detail

Kale, Cabbage and Carrot Salad

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Number of Servings:

Ingredients:

  1. 1 - Egg Yolk
  2. 1 teaspoons - Dijon Mustard
  3. 1/4 cups - Grapeseed Oil
  4. 1/4 cups - Olive Oil
  5. 2 tablespoons - Capers rinsed and chopped
  6. 1 tablespoons - Caper Pickling Liquid
  7. 1 cloves - Garlic smashed to a paste
  8. 1/2 teaspoons - Fresh Lemon Juice
  9. - Salt to taste
  10. 2 tablespoons - Snipped Chives optional
  11. 1/4 heads - Cabbage cored and thinly sliced
  12. 1 1/2 - Large Carrots peeled, thinly sliced into bite-sized pieces
  13. 1 bunches - Kale stems removed, leaves thinly sliced
  14. 1/2 - Yellow Onion peeled and thinly sliced
  15. 2 tablespoons - Mixed Herbs chopped; such as parsley, basil, chives or dill

Directions:

1. In medium bowl, whisk egg yolk with mustard. While whisking constantly, slowly dribble in oils. Continue whisking until oil is fully incorporated and mixture is thick and pale in color.

2. Whisk in capers, pickling liquid, garlic and lemon juice. Season with salt to taste and snipped chives, if using.

3. In a large bowl, combine all vegetables and herbs, if using. Add dressing and toss, using both hands to mix until dressing coats all ingredients. Allow salad to marinate until vegetables soften, at least 10 minutes.


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