https://thefirstmess.com/2024/03/27/chopped-kale-cabbage-salad-sweet-mustard-dressing/?utm_source=emailoctopus&utm_medium=email&utm_campaign=Sweet+Mustard+Kale+Cabbage+Salad
PICKLED RED ONIONS (MAKES EXTRA)
1 large red onion, cut into thin half moons
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 (ik had cashewcream)
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 (ik had gewoon 1 soort mosterd)
1 teaspoon vegan Worcestershire sauce (gewoon wat sojasaus, bruine suiker, citroensap, evt. beetje chillie)
½ teaspoon garlic powder
½ teaspoon onion powder (weggelaten)
1 clove garlic, finely minced with a microplane (weggelaten)
sea salt and ground black pepper, to taste
SALAD & ASSEMBLY
½ medium head cabbage, core removed (witte kool)
1 bunch kale, stems removed (about 4 cups kale leaves, lightly packed) (spinazie genomen)
2 medium carrots, peeled
1 19oz can chickpeas, drained and rinsed (2 cups chickpeas)
2 medium ripe avocados, peeled and diced
The day before: make the pickled red onions. Pack the red onion slices into a jar that’s big enough to hold them all plus all of the liquid. In a small saucepan, combine the water, white vinegar, cane sugar, and salt. Bring to a simmer and stir to dissolve the salt and sugar. Then pour the liquid over the onions in the jar. Let the onions and liquid cool to room temperature before putting a lid on top and placing in the fridge for up to 2 weeks.
Make the dressing. In a sealable jar, combine the olive oil, vegan mayonnaise (ik had cashewcream), apple cider vinegar, lemon juice, maple syrup, Dijon, yellow mustard, grainy mustard, Worcestershire sauce (ik nam wat sojasaus, bruine suiker, citroensap), garlic powder, onion powder,(weggelaten) garlic (weggelaten), salt, and pepper. Seal the lid on top and give it a good shake. Set aside.
Cut the cabbage into 3-4 inch chunks and place in the food processor in batches. Pulse until you have finely chopped cabbage. Transfer chopped cabbage to a large bowl. Place the kale (of spinazie, maar die alleen met hand iets kleiner sijden) in the food processor in batches and pulse until it is finely chopped as well. Add the chopped kale to the large bowl. Finally, add the carrots to the food processor and pulse until finely chopped. Then, transfer chopped carrots to the large bowl.
Season the chopped cabbage, kale, and carrots with salt and pepper (toch nog even in pan gedaan opdat het niet zo heel erg rauw is) and pour all of the dressing over top. Add the chickpeas and toss to coat in the dressing. Top the salad with as many pickled red onions as you desire and the diced avocado. Enjoy!