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Chopped Kale Cabbage Salad with Sweet Mustard Dressing, Chickpeas & Avocado Ingredients Pickled Red Onions (makes extra) 1 large red onion, cut into thin half moons 1 cup water cup white vinegar cup cane sugar 2 tablespoons salt Sweet Mustard Dressing 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 teaspoon garlic powder teaspoon onion powder 1 clove garlic, finely minced with a microplane sea salt and ground black pepper, to taste Salad & Assembly medium head cabbage, core removed 1 bunch kale, stems removed (about 4 cups kale leaves, lightly packed) 2 medium carrots, peeled 1 19oz can chickpeas, drained and rinsed (2 cups chickpeas) 2 medium ripe avocados, peeled and diced Notes You dont have to use a food processor to chop

Slowly whisk in olive oil until the dressing is emulsified

Dressing will keep for 5-7 days

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