410B W. Ponce de Leon, Decatur.
Q: Hi there! We dined at Farm Burger and loved the #4 Chicken Burger, especially loved the kale slaw. Can we please get the recipe for the kale slaw? Thanks! I love your column so much! — Valerie Naglich, Atlanta
A: Thanks for the kind words. Happy that Farm Burger’s chef Cameron Thompson was able to send us the recipe. This slaw, a creation of former Farm Burger chef Terry Koval, is a simple combination of kale, carrots and red onion. The preferred mayo? Duke’s.
It’s the dressing’s combination of acids — two vinegars, lemon juice and pickled jalapeno juice — that would be tough to guess but makes the dressing bright and flavorful. We’ve cut the recipe down to a quarter of what the restaurant makes at one time. The slaw and the chicken burger are available at all Atlanta Farm Burger locations — Dunwoody, Buckhead and Decatur.
Farm Burger’s Kale Slaw
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. Makes: 12 cups
Per 1-cup serving: 146 calories (percent of calories from fat, 90), 1 gram protein, 3 grams carbohydrates, 1 gram fiber, 16 grams fat (2 grams saturated), 6 milligrams cholesterol, 113 milligrams sodium.