Chopped Kale Cabbage Salad with Sweet Mustard Dressing
Ingredients
Pickled Red Onions
-
1
large
red onion
-
1
cup
water
-
⅔
cup
white vinegar
-
¼
cup
cane sugar
-
2
tablespoons
salt
Sweet Mustard Dressing
-
⅓
cup
avocado oil
-
2
tablespoons
vegan mayonnaise
-
2
tablespoons
apple cider vinegar
-
2
tablespoons
lemon juice
-
2
tablespoons
maple syrup
-
2
tablespoons
Dijon mustard
-
1
tablespoon
yellow mustard
-
1
tablespoon
grainy mustard
-
1
teaspoon
vegan Worcestershire sauce
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
1
clove
garlic
-
to taste
sea salt
-
to taste
ground black pepper
Salad & Assembly
-
½
medium head
cabbage
-
1
bunch
kale
-
2
medium
carrots
-
1
19oz can
chickpeas
-
2
medium
ripe avocados
Instructions
- Prepare the pickled red onions by combining water, vinegar, sugar, and salt in a saucepan, then pour over sliced onions and refrigerate.
- Make the dressing by mixing all dressing ingredients in a jar and shaking well.
- Chop the cabbage, kale, and carrots in a food processor until finely chopped, then transfer to a large bowl.
- Season the chopped vegetables with salt and pepper, then add the dressing and chickpeas, tossing to coat.
- Top the salad with pickled red onions and diced avocado before serving.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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