Chef Rick Edge of Balboa Cafe Mill Valley shares his kale slaw recipe with the masses. If you can’t make it to the restaurant to get your fix, like LA resident and fan Lisa Miller, we have you covered with a simple at-home recipe.
Recently, Noelle Carter of the LA Times Daily Dish reached out Chef Rick Edge to request the kale slaw recipe for fan Lisa Miller. This is what she had to say:
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
Kale Slaw Recipe
Serves 8-10 people
2 bunches lacinato kale (aka dino kale), cut into strips
2 cups shaved carrot
2 cups shaved red cabbage
1 ½ cups shaved fennel
1 cups toasted walnuts
- Combine all ingredients except walnuts in a bowl and mix well.
- Store in an air tight container.
- When ready to serve, mix with walnuts and dress with dressing.
KALE SLAW DRESSING
2 ¾ cups aioli
1/3 cup Dijon mustard
2 ounces lemon juice
½ cup apple cider vinegar
3 ounces pumpkin seed oil
Salt and pepper to taste
- Combine all ingredients in a bowl and mix well.
- Season with salt and pepper.
Balboa Cafe Mill Valley is part of
the PlumpJack Group, a San Francisco-based hospitality and lifestyle management company with 15 properties under its collective brand. For more information about Balboa Mill Valley’s Executive Chef Rick Edge go to the website.