Looking for a simple and summery dish to make this week? Our kale slaw is made with curly kale, carrot and red onion.  With a combination of apple cider and red wine vinegars- and a splash of pickled jalapeno juice- it's a great complement to beef, chicken or veggie burgers during grilling season. When the Atlanta Journal Constitution shared the recipe recently, they called it “bright and flavorful.” Find it below!

Farm Burger’s Kale Slaw

Makes twelve 1-cup servings

Each serving is about 1 cup.


2 cups mayonnaise

2 tablespoons apple cider vinegar

2 tablespoons red wine vinegar

1 teaspoon lemon juice

1 teaspoon pickled jalapeno juice

1 1/2 teaspoons celery seeds

1 teaspoon granulated sugar

2 bunches curly kale, washed and stems removed, roughly chopped (about 12 ounces, makes about 12 cups)

2 carrots, peeled and grated on a box grater (makes about 1 cup)

1 red onion, julienned (makes about 1 1/2 cups)



In a medium bowl, whisk together mayonnaise, apple cider vinegar, red wine vinegar, lemon juice, jalapeno juice, celery seeds and sugar. May be made up to 2 days ahead and refrigerated.

In a large salad bowl, combine kale, carrots and onion. Add dressing and toss until vegetables are coated with dressing. Taste for seasoning, adding salt if needed. May be made up to 3 hours in advance. Keep chilled until ready to serve.