This recipe is a creation of former Farm Burger chef Terry Koval.

2 cups mayonnaise (Duke’s is preferred)
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 sugar
12 ounces curly kale, washed, stems removed, chopped (about 12 cups)
2 carrots, peeled and grated on a box grater (about 1 cup)
1 red oniion, julienned (about 1-1/2 cups)
Salt to taste

In a medium bowl, whisk together mayonnasie, apple cider vinegar, red wine vinegar, lemon juice, jalapeno juice, celery seeds and sugar. (This may be made ahead and refrigerated.)

In a large bowl, combine kale, carrots and onion. Add dressing and toss until vegetables are coated with dressing. Taste for seasoning, adding more salt if needed. May be made up to 3 hours in advance. Keep refrigerated until ready to serve. Makes 6 cups.