KALE, CABBAGE, CARROT SALAD

KALE, CABBAGE, CARROT SALAD image

Yield 4-6

Number Of Ingredients 15

Previous Next

1 egg yolk
1 teaspoon Dijon mustard
¼ cup grapeseed oil
¼ cup olive oil
2 tablespoons capers, rinsed and chopped
1 tablespoon caper pickling liquid
1 large clove garlic, smashed to a paste
½ tablespoon fresh lemon juice
Salt, to taste
2 tablespoons snipped chives (optional)
¼ head of cabbage, cored and thinly sliced
1½ large carrots, peeled and thinly sliced into bite-size pieces
1 bunch kale, stems removed, leaves thinly sliced or torn into bite-size pieces
½ yellow onion, peeled and thinly sliced
2 tablespoons chopped mixed herbs, such as parsley, basil, chives or dill (optional)

Steps:

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.