Jackson Pollack Salad

This week. ©Joyce Hays, Target Health Inc.


Two weeks ago. ©Joyce Hays, Target Health Inc.


Three weeks ago. ©Joyce Hays, Target Health Inc. 


Four weeks ago. ©Joyce Hays, Target Health Inc. 


Yummy salad; we ate this all weekend. ©Joyce Hays, Target Health Inc.



1/2 head red cabbage, shredded with mandolin

1/4 head green cabbage, shredded with mandolin

1 and 1/2 carrots, grated

2 heaping Tablespoons parsley, chopped

3 heaping Tablespoons dill, chopped

1 large shallot, chopped

3 large garlic cloves, pressed

1 pinch salt

1 pinch black pepper

1 pinch chili flakes (optional)

1/2 teaspoon agave

1/4 teaspoon Dijon mustard

4 Tablespoons apple cider vinegar

1/2 cup buttermilk

2 Tablespoons sour cream

4 Tablespoons Kraft mayonnaise


This salad has been evolving for ten years and will continue. The next time I make it, I will add 3 mashed anchovy fillets (mashed with the garlic cloves), instead of any salt. As well as being salty, the anchovies add that umami flavor. However, I promise you, that this iteration of the Jackson Pollock salad, will be filled with awesome flavors. ©Joyce Hays, Target Health Inc.



1. Do all cutting, shredding, slicing, chopping so everything is ready to add when needed.


Chopping the dill, parsley and shallot, at the same time. ©Joyce Hays, Target Health Inc.


I wouldn’t have the patience to do this salad without the mandolin, which I got at Williams-Sonoma. The cutting board under the mandolin is specially tempered clear glass. ©Joyce Hays, Target Health Inc.


I graduated from art school, before I went to Columbia Univ (grad & undergrad) and always wondered how I would combine my psychology credentials with the art degree. As the founder of THI and also of the ON TARGET newsletter, I guess that’s the combo. Anyway, I digress. I really love color, so when I had the chance to paint with veggies, as in this salad, I couldn’t resist the homage to Jackson Pollock, a wild genius, if there ever was one. I know he would’ve liked the idea and loved this salad.

©Joyce Hays, Target Health Inc.


2. Put the first five ingredients in a large salad serving bowl and toss well.






3. Put the next eleven ingredients in a smaller bowl, starting with the chopped shallot, and mix well


I added all the dressing ingredients to my large measuring cup. ©Joyce Hays, Target Health Inc.


Added the dressing and ready for 3 minutes of tossing all ingredients so well combined. ©Joyce Hays, Target Health Inc.


4. Having tossed well, refrigerate this salad for about 2 hours before serving, so all of the diverse flavors have a chance to mingle.


Oh, how good this combo was: very fresh shrimp (Whole Foods) sauteed in a little oil and garlic, with the Jackson Pollock salad; Yum! ©Joyce Hays, Target Health Inc.


This chardonnay was perfect for the seafood and JP salad at lunch and another meal of saut?ed chicken thighs & pears, with JP Salad. ©Joyce Hays, Target Health Inc.


Have a great week everyone!

Bon Appetit!


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