In medium bowl, whisk egg yolk with mustard. While whisking constantly, slowly drizzle in oils. Continue whisking until oils are fully incorporated and mixture is thick and pale in color.
Whisk in capers, pickling liquid, garlic and lemon juice. Season with salt to taste and snipped chives.
In large bowl, combine kale with dressing and let sit for 10 minutes until softened. Add cabbage, carrots, and herbs. Toss. Season with salt and pepper if needed.
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|Serving Size: 1 Serving (98g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 167 (84%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 10.3g|
|Cholesterol 52.4mg||16 %|
|Sodium 1045.2mg||36 %|
|Potassium 288.5mg||8 %|
|Total Carbohydrate 7.2g||2 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 5.6g|
|Protein 2.8g||4 %|
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Calories per serving: 198
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