Makes 12 cups


3 cups mayonnaise

1 small clove garlic, minced

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3 tablespoons Dijon mustard

2 tablespoons lemon juice

¼ cup apple cider vinegar

3 tablespoons pumpkin seed oil

Salt and pepper

1. In 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 1½ cups dressing, which will keep, covered and refrigerated, up to five 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 ½ cups shaved fennel


Salt and pepper

1 cup chopped toasted walnuts

1. In 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.

— Adapted by the Los Angeles Times from Balboa Cafe in Mill Valley, Calif.