Kale, Cabbage and Carrot Salad Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 - Egg Yolk
  • 1 teaspoons - Dijon Mustard
  • 1/4 cups - Grapeseed Oil
  • 1/4 cups - Olive Oil
  • 2 tablespoons - Capers, rinsed and chopped
  • 1 tablespoons - Caper Pickling Liquid
  • 1 cloves - Garlic, smashed to a paste
  • 1/2 teaspoons - Fresh Lemon Juice
  • - Salt, to taste
  • 2 tablespoons - Snipped Chives, optional
  • 1/4 heads - Cabbage, cored and thinly sliced
  • 1 1/2 - Large Carrots, peeled, thinly sliced into bite-sized pieces
  • 1 bunches - Kale, stems removed, leaves thinly sliced
  • 1/2 - Yellow Onion, peeled and thinly sliced
  • 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.

    Brief Description

    Healthy eating at home

    Main Ingredient:


    Category:  Vegetable salads

    Cuisine:  American

    Prep Time: 20 min


    WSJ Off Duty, 1/5/2013, Chef Michael Anthony, Gramercy Tavern, New York City

    Posted By:


    Posted On:

    January 6, 2013

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